A taste of wine

Red Wine

The primary operation performed on grapes after they're removed from their storage is to de-stem them, that is the method of removing the grape from the shoots to which they are attached.
Once all the grapes within the batch are de-stemmed, they are placed into the wine press where they are compressed into a paste which in turn releases the must (the juice of the fruit). The ensuing paste (or pomace) and should combination then spend time together in a cask and it is the length of time that the mixture sits with the should in touch with the grape skin and pulp that determines the character of the finished wine.

When the winemaker determines the right quantity of your time has passed, the juice is drawn off and yeast added to begin the fermentation process with the remaining pomace, in many cases, being came back to the vineyard to be used as a fertilizer.

Once the colour and sugar content are correct the cask valve is opened and the first juice, which is the most effective quality wine, is then transferred into other containers where the fermentation method is finalized.

‘Pressed wines’, which are filled with tannin, are made from the leftover solids. They need a strong colour and are usually mixed with the first juice in many completely different ways to make wines of different strengths and flavours.

When the fermentation method is complete, the wine is either bottled straight away, or left to age.

White Wine

When making white wine it is necessary not to break the grapes, therefore they are poured into the receiving bins as quickly as possible. Once they are all within the receiving bin, the grapes are then transferred to the press where the should is separated from the skins and alternative solids.

At this stage the solids are disregarded and also the remaining must is slightly refrigerated before being transferred into a chrome steel vat where it's allowed to ferment. Care is taken to take care of the temperature throughout fermenting that preserves the delicate aromas of the finished wine.

Once the fermentation process is complete, the resultant wine is decanted taking care to avoid the sediment which collects at the underside of the vat. After decanting, the wine is bottled and ready to be sold, and is best drunk at intervals two years.

Sweet Dessert Wines

Dessert wines are created in one among 2 ways. In the first method, Botrytis Cinera, a fungus which grows terribly quickly, is used. This transforms the fruit and changes the color and also alters the acid parts and sugar levels. The second method is to interrupt the fermentation method by adding alcohol. This technique creates a robust, sweet wine where the grape is the main flavour.

Grapes used for sweet wines are of the white Moscatel and Garnacha varieties that, along with the assembly process, leave the wine with a mushroom kind smell because the bottle is opened.

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