In order to make any type of wine, there is a mandatory step. The harvest, of course!
To decide when to harvest, there are a few things to have in consideration. The weather conditions, the grape’s level of maturation, acidity and its sugar content. This is important because only high quality grapes (on the ideal level of maturation) can produce high quality wines.
After being harvested, grapes should go to the winery as intact as possible, so that the fermentation doesn’t start too early. at the winery, sulphites are added to avoid oxidation and conserve aromas.
After that, grapes are smashed. This process can be made by foot or using more modern and automatic techniques.
It is now time for the alcoholic fermentation to start, with the liquid being in contact with the skins. This contact allows the red color come.
At the end of fermentation, pressing takes place – grapes are again pressed so the wine can be totally extracted from the solid parts. At this moment, the so called malolatic fermentation happens, making some acidity to disappear.
After all this process, wine can be aged in barrels or stabilized in the stainless steel vats.
Before bottled, wine passes from a vat or barrel to another in order to eliminate any lees. It can also be separated in lots, clarified and stabilized.
After bottled and labeled, the end product is ready to be shown to the market, unless some aging in bottle is required by the winemaker!
Cheers!
