{"id":2689,"date":"2021-09-01T18:34:36","date_gmt":"2021-09-01T21:34:36","guid":{"rendered":"https:\/\/familiaschroeder.com\/arg\/?p=2689"},"modified":"2021-09-01T18:37:52","modified_gmt":"2021-09-01T21:37:52","slug":"nuestrabodegahoy_pisoneo","status":"publish","type":"post","link":"https:\/\/familiaschroeder.com\/arg\/nuestrabodegahoy_pisoneo\/","title":{"rendered":"Nuestra bodega hoy"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row css=&#8221;.vc_custom_1584556788583{margin-top: 0px !important;padding-top: 0px !important;}&#8221;][vc_column]<style>.ld_fancy_heading_69f39fe8dbf66 h2 {margin-top:-50px !important;  } .ld_fancy_heading_69f39fe8dbf66 .lqd-highlight-inner{height:0.275em;bottom:0px;}.ld_fancy_heading_69f39fe8dbf66 h2 {margin-top:-50px !important;  } <\/style><div class=\"ld-fancy-heading text-center ld_fancy_heading_69f39fe8dbf66\">\n\t<h2 class=\"lqd-highlight-underline lqd-highlight-grow-left\" ><span class=\"ld-fh-txt\"> <\/p>\n<p style=\"text-align: center\"><b>Nuestra bodega hoy<\/b><\/p>\n<p><\/span><\/h2><\/div><style>.ld_fancy_heading_69f39fe8dc4ab h2 {margin-top:-50px !important;  } .ld_fancy_heading_69f39fe8dc4ab .lqd-highlight-inner{height:0.275em;bottom:0px;}.ld_fancy_heading_69f39fe8dc4ab h2 {margin-top:-50px !important;  } <\/style><div class=\"ld-fancy-heading text-center ld_fancy_heading_69f39fe8dc4ab\">\n\t<h2 class=\"lqd-highlight-underline lqd-highlight-grow-left\" ><span class=\"ld-fh-txt\"> <\/p>\n<h5 style=\"text-align: center\"><b>Mes del Pinot Noir y funcionamiento del pisoneo<\/b><\/h5>\n<div class=\"vl-title\"><\/div>\n<p><\/span><\/h2><\/div>[\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n<p style=\"text-align: center;\">Durante el proceso de fermentaci\u00f3n del vino, el az\u00facar de la uva se transforma en alcohol y libera a gas carb\u00f3nico que levanta temperatura. Una de las tareas que se realizan para proteger el vino con el objetivo de bajar la temperatura es la de pisoneo.<br \/>\n\u201cEs una metodolog\u00eda realmente antigua, que ahora se hace con tecnolog\u00eda moderna, ya que se utiliza un pis\u00f3n neum\u00e1tico, antes todo de forma manual\u201d, explica nuestro en\u00f3logo, Leonado Puppato. \u201cLo que hacemos es pisonear o bajar la uva, sumergi\u00e9ndola en el l\u00edquido porque cuando est\u00e1 en el tanque, los granos y las semillas est\u00e1n flotando\u201d. Los granos deben estar sumergidos en el mosto para que el color, que est\u00e1 en el hollejo, se vaya extrayendo. Mientras m\u00e1s tiempo, mejor coloraci\u00f3n va a ir teniendo el vino. Adem\u00e1s se realizan remontajes para mojar el sombrero \u2013 la parte s\u00f3lida, es decir, las semillas, la piel-.<\/p>\n<p style=\"text-align: center;\">La bodega cuenta con un sector con tanques de un dise\u00f1o especial para elaborar Pinot Noir que tienen la particularidad de ser m\u00e1s peque\u00f1os y abiertos en su parte superior, donde el pisoneo se realiza de una forma m\u00e1s sencilla.<\/p>\n<p style=\"text-align: center;\">El equipo de enolog\u00eda realiz\u00f3 pruebas para elaborar vino en estos tanques con otras variedades -como puede ser Malbec, Cabernet Franc, Cabernet Sauvignon y Merlot- y los resultados fueron excelentes. Por lo cual este sector ha sido reservado para elaborar la l\u00ednea tope de gama, Familia Schroeder, con lo mejor de nuestra uva.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row responsive_css=&#8221;padding_right_large:5%25|padding_left_large:5%25&#8243;][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row&#8221; gap=&#8221;0&#8243;][vc_column][vc_video link=&#8221;https:\/\/www.youtube.com\/watch?time_continue=2&amp;v=m97OOo7Je_Q&amp;feature=emb_logo&amp;ab_channel=BodegaFamiliaSchroeder&#8221;][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Durante el proceso de fermentaci\u00f3n del vino, el az\u00facar de la uva se transforma en alcohol y libera a gas carb\u00f3nico que levanta temperatura. Una de las tareas que se realizan para proteger el vino con el objetivo de bajar la temperatura es la de pisoneo&#8230;<\/p>\n","protected":false},"author":1,"featured_media":2690,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[36,35],"tags":[],"class_list":["post-2689","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-noticias"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Nuestra bodega hoy | Familia Schroeder<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/familiaschroeder.com\/arg\/nuestrabodegahoy_pisoneo\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nuestra bodega hoy | Familia Schroeder\" \/>\n<meta property=\"og:description\" content=\"Durante el proceso de fermentaci\u00f3n del vino, el az\u00facar de la uva se transforma en alcohol y libera a gas carb\u00f3nico que levanta temperatura. 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