Winemaking

Once the harvest reaches the cellar, we proceed to weigh the same, carrying out the necessary checks of sanitary conditions as well as the various physical parameters – chemical. In white wines white raisins to the crusher, where the grain is gently pressed until failure, but scrapes seeds and preventing breakage. Sometimes it raisins directly to press. The resulting slurry of crushed is transferred to the press, where it will exert a gradual increase in pressure, resulting in different qualities musts. Those from the crushing and pressing is left to stand for a few hours in settling tanks, so that the solid particles they deposit at the bottom and can thus perform an alcoholic fermentation with a clean, fruity wine. During this process it is essential to control the temperature and density of the must.

The red wines are made from the fermented juice of red grapes with the solid parts of the grape (skins, pulp and seeds) The grape, once made quality control passes to the stemmer crusher, process consisting of separate grape from scratch (woody part of the cluster) to prevent unwanted flavors transmitted during maceration. The wine and the resulting paste double crushing process – stripping are conducted maceration tanks, where the maceration or dissolution of substances in the juice from the solid part takes place. This process transmits the wine its basic characteristics of color, tannins and aromas. Simultaneously with the maceration, fermentation takes place. Once these processes the wine is racked to other stores to finish processing. At the bottom of the reservoir is a paste that is transferred to the press where it is removed the remaining wine.

After the alcoholic fermentation, the wine cellar remains a time to finish processing. During this time it is improving quality and place a number of processes among which are: the malolactic fermentation (red), filtration, clarification, stabilization and typing. The wine is ready for bottling. The basic components are a bottling line filter, filler, capper, capper and labeler.

Other winemaking

Rosé wines: are those from red grapes, or a mixture of red and white grapes, whose musts are fermented without the skins. In no case it can be considered as a rosé from mixing red and white wines.

Claret wines: the must obtained from using mixtures of red and white grapes or musts, whose fermentation is partially done in the presence of the skins of red grapes.

Carbonic maceration wines: in the production of these wines the grapes are not squeezed. It involves placing whole bunches in a closed tank, the start of fermentation creates a carbon dioxide atmosphere. Under these conditions intact grapes suffer an intracellular fermentation gives it special organoleptic characteristics. Once pressed grapes, continuous alcoholic fermentation without the skins.