Wine elaboration
The elaboration of the wine begins with vendimia, that is the harvesting of the mature grapes from which the wine will be obtained. The vendimiadas grapes manually, take to the warehouse, in where a long process begins until arriving at the bottle. When arriving at destiny it is come to take intact and not fermented grains to the estrujadora, where the grain is pressed without affecting the escobajos and seeds. The product that is obtained denominates must. Soon it is pressed of anaeróbico way to avoid the fermentation which needs I oxygenate. Anhídrido sulfuroso with antiseptic aims is added, and particularly dissolvent (bisufito) the fermentation is a natural process which the sugar of must is transformed into carbonic etílico alcohol and anhídrido. The fermentation of the hard red wine of 8 to 12 days to a temperature of 26ºC to 29 ºC. The temperature of the fermentation is very important to elaborate natural and clean aromatic wines. It is transfer in new wines takes place a spontaneous clarification. This implies that the sediments deposit in him bottom of vasija forming flocks. He is not advisable that the wines are long time on they, reason why the transfers are frequent in warehouse. This operation consists of removing the wines that are on flocks and passing them to one vasija completely cleans. In the passage the precaution of not dragging sediments is due to have. Passed all this process can you bottle and to corchar