We picked two different lots of Pinot noir last week. Both lots went from the vineyard to the winery for crushing/de-stemming and then into tanks to undergo a cold maceration ("cold soak"). Keeping the grape juice and skins in a cool environment for a couple of days makes several things happen:
In one of our lots, a spontaneous fermentation began on day 3 so we let it kick off for a day before inoculating it with yeast. We'll go into detail about inoculation in another post.