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What it is: It consists in introducing the grape in the press, which is a machine that presses the grape. What its purpose is: To extract the grape’s must.
Tipo de vino proceso de elaboración del vino / Vino blanco
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What it is: The elimination of existing solid matter in suspension within the must after pressing, when producing white and rosé wines. What its purpose is: To obtain a clean must, so in fermentation it provides cleaner aromas.
What it is: It is the process in which the must’s sugar becomes ethyl alcohol by means of the action carried out by the natural yeasts that are present in the skins of grapes (in the bloom) and in the winery itself. It is one of the essential moments in […]
What it is: It consists in separating the wine from the lees that accumulate on the bottom of vats or barrels. Lees are the remains of yeasts and other solid substances that accumulate on the bottom of the wine containers. What its purpose is: It is how the wine is […]
What it is: It consists in adding to the wine a fining agent that by means of electrostatic charge joins the particles in suspension with opposite charge, forming larger floccules that precipitate due to gravity. What its purpose is: Its purpose is to eliminate sediments or particles in suspension. For […]
What it is: Cold stabilization is the process in which wine is subject to cooling so the tartrates, which are not soluble at lower temperatures, precipitate in the vat. Tartaric acid, which is the grape’s main acid, forms salts with the Potassium and Sodium becoming tartrates. What its purpose is: So precipitations […]
What it is: Another process used for eliminating wine sediments. What its purpose is: Leaving the wine perfectly clean and ready for bottling.
What it is: As its name suggests, it consists in introducing the wine in the bottle. What its purpose is: It is one way of getting the wine to the consumer, but above all, it is the best, as besides a matter of image, the bottle is the final touch in fine-tuning […]
What it is: When the grape reaches the winery, the must is kept in contact with the grape skins; cold is applied so the fermentation process does not start. What its purpose is: To extract all the grape’s aroma and taste from the skins.