Red Wine The first operation performed on grapes once they are removed from their storage is to de-stem them, which is the method of removing the grape from the shoots to which they are attached. As all the grapes in the batch are de-stemmed, they are placed into the wine press where they are compressed into a paste which in flip releases the must (the juice of the fruit). The resulting paste (or pomace) and should combination then spend time together in an exceedingly cask and it's the length of time that the mixture sits with the must in grips with the grape skin and pulp that determines the character of the finished wine. When the winemaker determines the proper quantity of time has passed, the juice is drawn off and yeast added to begin the fermentation method with the remaining pomace, in several cases, being returned to the vineyard for use as a fertilizer. Once the colour and sugar content are correct the cask valve is opened and the primary juice, which is the most effective quality wine, is then transferred into different containers where the fermentation process is finalized. ‘Pressed wines’, which are full of tannin, are created from the leftover solids. They need a strong color and are generally mixed with the first juice in several different ways to create wines of various strengths and flavours. When the fermentation process is complete, the wine is either bottled straight away, or left to age. White Wine When creating white wine it is necessary not to damage the grapes, thus 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 different solids. At this stage the solids are disregarded and also the remaining should is slightly refrigerated before being transferred into a stainless steel vat where it is allowed to ferment. Care is taken to take care of the temperature throughout fermenting which preserves the fragile aromas of the finished wine. Once the fermentation process is complete, the resultant wine is decanted taking care to avoid the sediment that collects at the underside of the vat. Once decanting, the wine is bottled and ready to be sold, and is best drunk at intervals two years. Sweet Dessert Wines Dessert wines are produced in one among two ways. In the first method, Botrytis Cinera, a fungus which grows very quickly, is used. This transforms the fruit and changes the color and additionally alters the acid components and sugar levels. The second methodology is to interrupt the fermentation method by adding alcohol. This method creates a sturdy, sweet wine where the grape is the main flavour. Grapes used for sweet wines are of the white Moscatel and Garnacha varieties which, along with the assembly process, leave the wine with a mushroom kind smell as the bottle is opened.
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The production of wine is an incredibly fine balance of fruit and time - and expertise. Reds, Whites and Sweet Dessert Wine productions are described below.
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