Successively, once a week "bétonnages" were done,
which consists of stirring the "mothers" or yeasts with
a stick each of the barrels with the aim of obtaining a good smoothness
in the taste.
Once the spring has started between May and June the barrels start
to spark, small bubbles of carbon dioxide appear on the surface of
the wine, the stoppers of the barrels suddenly pop out, "THE
WINE IS STILL ALIVE!", undoubtedly due to the lactic bacteria,
which at temperatures of between 18-20º C start to become active.
When these have finished their fermentation, the wine is decanted
and we notice the aroma of cream or butter coming from this liquid,
as a result of this fermentation which consists of transforming malic
acid into lactic acid, the acid typically found in yoghourts.
