Red Wine
The first operation performed on grapes after they're removed from their storage is to de-stem them, which is the process of removing the grape from the shoots to which they are attached.
As soon as all the grapes in the batch are de-stemmed, they're placed into the wine press where they're compressed into a paste which in turn releases the must (the juice of the fruit). The resulting paste (or pomace) and should combination then spend time together in a cask and it is the length of time the mixture sits with the must in contact with the grape skin and pulp that determines the character of the finished wine.
Once the winemaker determines the right amount of time has passed, the juice is drawn off and yeast added to start the fermentation process with the remaining pomace, in lots of cases, being returned to the vineyard to be used as a fertilizer.
When the colour and sugar content are correct the cask valve is opened and also the first juice, which is the best quality wine, is then transferred into other containers where the fermentation process is finalized.
'Pressed wines', which are full of tannin, are made from the leftover solids. They have a strong colour and are generally combined with the first juice in lots of different ways to create wines of various strengths and flavors.
When the fermentation process is complete, the wine is either bottled straight away, or left to age.
White Wine
When making white wine it's important not to damage the grapes, so they are poured into the receiving bins as quickly as possible. As soon as they are all in the receiving bin, the grapes are then transferred to the press where the must is separated from the skins and other solids.
At this stage the solids are disregarded and the remaining should is slightly refrigerated prior to being transferred into a stainless steel vat where it's allowed to ferment. Care is taken to maintain the temperature during fermenting which preserves the delicate aromas of the completed wine.
When the fermentation process is complete, the resultant wine is decanted taking care to avoid the sediment which collects at the bottom of the vat. After decanting, the wine is bottled and ready to be sold, and it is best drunk within 2 years.
Sweet Dessert Wines
Dessert wines are produced in one of 2 ways. In the first technique, Botrytis Cinera, a fungus which grows very quickly, is used. This transforms the fruit and changes the colour as well as alters the acid components and sugar levels. The second method is to interrupt the fermentation process by adding alcohol. This method creates a powerful, sweet wine where the grape is the key flavour.
Grapes used for sweet wines are of the white Moscatel and Garnacha types which, along with the production procedure, leave the wine with a mushroom type smell as the bottle is opened.
The first operation performed on grapes after they're removed from their storage is to de-stem them, which is the process of removing the grape from the shoots to which they are attached.
As soon as all the grapes in the batch are de-stemmed, they're placed into the wine press where they're compressed into a paste which in turn releases the must (the juice of the fruit). The resulting paste (or pomace) and should combination then spend time together in a cask and it is the length of time the mixture sits with the must in contact with the grape skin and pulp that determines the character of the finished wine.
Once the winemaker determines the right amount of time has passed, the juice is drawn off and yeast added to start the fermentation process with the remaining pomace, in lots of cases, being returned to the vineyard to be used as a fertilizer.
When the colour and sugar content are correct the cask valve is opened and also the first juice, which is the best quality wine, is then transferred into other containers where the fermentation process is finalized.
'Pressed wines', which are full of tannin, are made from the leftover solids. They have a strong colour and are generally combined with the first juice in lots of different ways to create wines of various strengths and flavors.
When the fermentation process is complete, the wine is either bottled straight away, or left to age.
White Wine
When making white wine it's important not to damage the grapes, so they are poured into the receiving bins as quickly as possible. As soon as they are all in the receiving bin, the grapes are then transferred to the press where the must is separated from the skins and other solids.
At this stage the solids are disregarded and the remaining should is slightly refrigerated prior to being transferred into a stainless steel vat where it's allowed to ferment. Care is taken to maintain the temperature during fermenting which preserves the delicate aromas of the completed wine.
When the fermentation process is complete, the resultant wine is decanted taking care to avoid the sediment which collects at the bottom of the vat. After decanting, the wine is bottled and ready to be sold, and it is best drunk within 2 years.
Sweet Dessert Wines
Dessert wines are produced in one of 2 ways. In the first technique, Botrytis Cinera, a fungus which grows very quickly, is used. This transforms the fruit and changes the colour as well as alters the acid components and sugar levels. The second method is to interrupt the fermentation process by adding alcohol. This method creates a powerful, sweet wine where the grape is the key flavour.
Grapes used for sweet wines are of the white Moscatel and Garnacha types which, along with the production procedure, leave the wine with a mushroom type smell as the bottle is opened.
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