Filtration, fining, and post-MLF sulphuring
Check bacteria levels and filter wines with high levels. Wines destined for barrel maturation should be fined with protein fining agents before ageing if they are harsh and astringent. Add 50 mg/l sulphur dioxide shortly after MLF or for wines with no MLF. Adjust total sulphur dioxide levels to 70 – 80 mg/l after a week and maintain a level of >70 mg/l total sulphur dioxide during storage of the wine.
Wine storage, barrel maturation, and pre-bottling
Wines must be stored in full tanks and at constant temperatures of <20ºC. As for barrel maturation, barrel choice and length of maturation will depend on wine style. A percentage of new wood is recommended for full-bodied, wood-matured wines. Barrel topping should take place monthly, at least, and sensory evaluation of wines used for topping is necessary. The recommended time of barrel maturation is >6 months, during which even temperatures (<20ºC) and humidity control are necessary. Total sulphur dioxide levels of >70mg/l should be maintained. Final filtration before bottling should be preceded by tartrate stabilisation and tanning fining, if necessary.