From the vine begins the history of wine, thence largely determines the character and the quality limits. Vineyard (soil, subsoil, climate) means what the French call Terroir.
Each grape gives the elements of the area where it is cultivated.
Heavy soils (high efficiency, low quality).
Light soils (low efficiency, high quality).
Volcanic soils (metallic taste, high acidity).
The white grapes need cool vineyard while red grapes need warm.
The white varieties thrive in areas that have more sun.
The vine is one of the most difficult crops …it lives more than 30 years.
(January – February) The vine is pruned, this process determines the efficiency of the vineyard. Then the vine sleeps…
(March) The vine awakens and starts to give small sprig, we begin plowing and fertilizing the soil.
(April-May) The vine is flowering, fear for glaciers and hail.
(June) From the flower begins the bunch to take form and the maturation of the grape. For its protection we use copper and sulfur.
(July-August) Grape acquires color and size while reduces the acids and allows sugars to rise.
(September) is the time for the vine grower to reap the benefits of his efforts. The harvest must start when the grape is at the correct point of ripening and the grapes must be transported as quickly as possible to the winery before they oxidize.
(October) The harvest continues for the late varieties and areas.
(November) The vine is pruned and we prepare the soil for winter time.
(December) The quietest month for vine growers, enjoying the first wine of the year….
1. Harvest
The grape harvest begins at the correct date and maturity of the grape and not more because it determines the alcoholic strength of wine. The grapes are transferred to the winery in plastic crates of 25kg.
2. Winemaking of white grape
Transfer and receiving of grapes to the winery
Crushing, piling off, pressuring, sulfation , static settling,
Placing on tanks for fermentation.Transfusion, stabilization, filtering and bottling.
3. Winemaking of reddish (rose) grape
Transfer and receiving of grapes to the winery
Crushing, piling off, fermentation (the mass of grapes is placed in special tanks for a few hours so as the must acquires color from the skin of grapes. The remaining steps are as in white winemaking.
4. Winemaking of red grape
Transfer and receiving of grapes to the winery
Crushing, piling off, fermentation (the mass of grapes is placed in special tanks for a few hours so as the must acquires color from the skin of grapes), malolactic fermentation, transfusion, sulfation, matures in oak barrels, stabilization, filtration, bottling and reductive aging in bottles.
In barrel we place wines with high tannin wherein the wood softens and adds perfumes. racking, sulfation, matured in oak barrels, stabilization, clarification, filtration, bottling and
……Wine is a quite special drink for the following reasons:
It has natural origination, history and tradition but is modern at the same time, helps in good health, has many varieties and accompanies all dishes.
With wine you can play with aromas and flavors.
Drink red wine at room temperature while white wine at a temperature of 11- 13 degrees.
A French writer used to say that “life is too short to drink bad wine”.
