{"id":1532,"date":"2015-11-10T15:25:01","date_gmt":"2015-11-10T14:25:01","guid":{"rendered":"http:\/\/syllasebaste.com\/en\/?p=1532"},"modified":"2015-11-10T15:25:01","modified_gmt":"2015-11-10T14:25:01","slug":"work-in-the-cellar","status":"publish","type":"post","link":"https:\/\/syllasebaste.com\/en\/1532\/work-in-the-cellar\/","title":{"rendered":"Work in the Cellar"},"content":{"rendered":"<p>After a\u00a0<a href=\"https:\/\/syllasebaste.com\/en\/1500\/harvest-2015\/\">harvest like the one we had this year<\/a>, which was incredibly satisfying to say the least, working in the cellar is a real pleasure.<\/p>\n<p>In fact, since we\u2019re working with raw material of great quality, we won\u2019t be worrying too much about having to intervene during the processing phases in the cellar.\u00a0If <a href=\"https:\/\/syllasebaste.com\/en\/visits-to-the-wine-cellar\/\">you come visit us during this period<\/a>, you\u2019ll find the winery in full progress.<\/p>\n<p>Recent vintages, in fact, are being moved from the barrels to <strong>bottles<\/strong> (where they will rest a few more months) to make room for the 2015 wines, which have just finished the<strong> alcoholic fermenting<\/strong> <strong>phase<\/strong>.<\/p>\n<p>After having <strong>racked<\/strong> (the first decanting) and completed the separation of the marc from the wine phase, the wines are beginning the <strong>malolactic fermentation<\/strong>; a very important phase, in which malic acid, particularly acrid, is transformed into lactic acid, which is softer and more pleasant to the palate.<\/p>\n<p>The new tanks for the <strong>Barolo<\/strong> selections (<a href=\"https:\/\/syllasebaste.com\/en\/store\/products\/barolo-bussia-docg-2009-2\/\">Bussia<\/a> and Bricco delle Viole) worked extremely well and as a result, as from 2015 these two Barolo wines will be even more &#8220;special&#8221; than the simple <a href=\"https:\/\/syllasebaste.com\/en\/store\/products\/docg-barolo\/\">Barolo DOCG<\/a>.<\/p>\n<p>As soon as this fermentation phase is over, we will move some wines for refining and <strong>aging in wood<\/strong>, while others will terminate their aging process in stainless steel tanks.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>After a\u00a0harvest like the one we had this year, which was incredibly satisfying to say the least, working in the cellar is a real pleasure. In fact, since we\u2019re working with raw material of great quality, we won\u2019t be worrying too much about having to intervene during the processing phases in the cellar.\u00a0If you come &#8230;<\/p>\n","protected":false},"author":159,"featured_media":1002,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1532","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Work in the Cellar | Sylla Sebaste | Wine Producers in Barolo (CN)<\/title>\n<meta name=\"description\" content=\"After a\u00a0harvest like the one we had this year, which was incredibly satisfying to say the least, working in the cellar is a real pleasure. In fact, since\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/syllasebaste.com\/en\/1532\/work-in-the-cellar\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Work in the Cellar | Sylla Sebaste | Wine Producers in Barolo (CN)\" \/>\n<meta property=\"og:description\" content=\"After a\u00a0harvest like the one we had this year, which was incredibly satisfying to say the least, working in the cellar is a real pleasure. 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