Day Fourteen began quite auspiciously, as I managed to strain my back moving boxes of wine which then put me out for two days afterwards. Fortunately things still aren’t busy yet, so I wasn’t missed too much and I didn’t miss too much either. It really is a shame that every day I miss something is a day I don’t have the opportunity to learn anything. Most of the day ended up being spent correcting the markings on tanks at Nierstein, but Johannes did show me how to make the cellar run where each fermentation tank is checked for sugar, temperature and sensory analysis. At the moment it’s not too taxing as there are only a handful of tanks with fermenting wine in them. Come the middle of vintage and the cellar run will take a lot longer.
|El Jefe taking me through the steps of testing a fermenting tank.|