Vino In My Dino

Postcards from Home: Bottling Up

March 30, 2021 16:10

March brings us rain, spring, setting our clocks forward and, at Pedroncelli, the cellar crew is busy getting wines ready for their final stop before coming to you—the bottling line. We usually begin bottling the white wines from the previous harvest in February followed by the red wines from the previous harvest as they finish aging—some see 12 months while others a little longer. The bottling schedule lasts for about six months—just in time to get ready for harvest and all that brings.

From winemaker Montse Reece is a snapshot of preparation to bottle. “One week before bottling we rack the wine off (with either bentonite for white wines and gelatin for reds) and filter the wine. All wines, except the Port, get cross-flow filtered. After filtration I adjust the sulfur levels for bottling and check the specific gravity that I use to check the fill levels during bottling. We order nitrogen to purge the empty glass bottles before they get filled with wine.

Bottling day starts with the sterilization of the line (pipes/filler bowl/filters). During bottling we check fill levels and adjust, if necessary, the oxygen levels in nitrogen purged bottles and in wine to be sure we are under 1 ppm (part per million) O2, vacuum pressure on the corks, torque pressure in the screw caps and filters pressure. Then the wine is packaged and stored until release.”

In Line

Montse mentions nitrogen to purge the bottles and here they are in line to begin the filling process.

The Line Up

Once filled and sealed with a screw cap or cork, they make their way to the labeling section.

Labeling Up

In the early days there was the label and then there was glue, slicked onto the label as it was placed on the bottle. If these were on white wines they’d eventually slide off after being on ice for an hour or two. Today self-adhesive labels are the way to go and do their part to stick when submerged in that tub of ice at your next picnic. Labeling Up