It smells of herbs, spices, flowers, wild fruits. It is vigorous, fruity, harmonious wine … is a mirror that reflects all the experiences that occurred along the process.
Once obtained the must inside the cellars fermentation of sugars or transformation of grape juice into alcohol, a process triggered by yeasts, microorganisms that live and grow in the soil, in the vineyards, in takes place wineries environment and adhering to the grapes by the waxy layer (pruinal) that covers them.
The days of fermentation are of expectation in the cellar. The must becomes cloudy, heated and bubbles of carbon dioxide are released. Many are the fig leaves that vibrate above the barrels allowing the exit of gases. This process will define much of the final characteristics of wine and numerous are visits to the cellar to check the smooth running of the process.
Once the alcoholic fermentation has produced the transformation of wine must, if not end here work in the warehouse: racking, filtration, clarification and a number of controls occupy the winemaker to achieve a final product according to their effort and dedication.
The techniques and equipment used in the production of quality wines are varied, from traditional wineries stepped on the use of crushers, destemmers and modern pneumatic presses, the use of oak barrels or stainless steel tanks. All formulas are valid, although the cellar master knows perfectly that good oenological practice requires continuous monitoring of the process. So, like temperature control and different physicochemical parameters it is critical to maintain hygiene and optimal health status of both the winery and the barrels, tanks, machinery and all those elements involved in the various stages of processing.
Straw yellow, fruity, astringent, balanced, harmonious, full, persistent … the wine is a mirror that reflects the good work of our growers and winemakers.