Friday, October 21, 2011


Today, we continue with the harvest, bringing grapes to the winery. Really healthy, excellent quality. The thermal fluctuations between night and day (difference between the highest and the lowest temperature) make the process easier. We are receiving the Organic grapes first because we prefer to manipulate those at the beginning of the harvest. Of course we put them in a different vat to keep the organic character. We will show you the vats during the vatting:


After that, Wine will start the natural alcoholic fermentation (the process where the grape juice change into wine) and we work the maceration then. We will try to cause a contact, as huge as we can, between the grape juice and the grapes skin, where the Polifenoles are and the antioxidants too(Resveratrol). After that, we throw the juice from the bottom of the vat to the top with the aim to break the “cap” because all the skin is floating on the top, so we will increase the contact between them. We show you the picture with the details:


During the process we will tell you some more details about the wine process.

Thank you!

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