VINIFICATION

RED WINE VINIFICATION

The clusters harvested are destemmed (separating the stems from the berries) so the wines won’t have a plant (green) taste and also to save space as whole harvesting (with the stems on) takes up more space in the vats.

Maceration is done in concrete vats (very practical containers as their inertia and large size keeps the temperature constant irrespective of any external temperature variations) over 10-12 days.

The alcohol ferments naturally or with added yeast.

After alcoholic fermentation has completed, we begin the devatting process which separates the juice known as “the first pressing” from the marc. The marc is then pressed to create press wine. The two are later blended based on tasting and analytical criteria.

The wine blends meant for bottling are then barrelled and malolactic fermentation (which marks the end of vinification and will completely drain the residual sugars and convert the malic acid into lactic acid) takes place in barrels while aging for 12 months.

WHITE WINE VINIFICATION

The harvested grapes are taken directly to a pneumatic press without destemming.

The must is then placed in stainless steel vats to keep it fresh while being left 12-24 hours for the solids to settle so the juice becomes clarified.

The alcohol ferments naturally or with added yeast.

The wine blends meant for bottling are then barrelled and malolactic fermentation (which marks the end of vinification and will completely drain the residual sugars and convert the malic acid into lactic acid) takes place in barrels while aging for 12 months. The lees are stirred in the barrel several times to make the wine rounder.