The first operation performed on grapes after they’re far away from their storage is to de-stem them, which is that the process of removing the grape from the shoots to which they’re attached.
As soon as all the grapes within the batch are de-stemmed, they’re placed into the winepress where they’re compressed into a paste which successively releases the must (the juice of the fruit). The resulting paste (or pomace) and must combination then spend time together during a cask and it’s the length of your time that the mixture sits with the must in touch with the grape skin and pulp that determines the character of the finished wine.
When the winemaker determines the proper amount of your time has passed, the juice is drawn off and yeast added to start the fermentation process with the remaining pomace, in many cases, being returned to the vineyard to be used as a fertilizer.
Once the color and sugar content are correct the cask valve is opened and therefore the first juice, which is that the highest quality wine, is then transferred into other containers where the fermentation process is finalized.
‘Pressed wines’, which are filled with tannin, are made up of the leftover solids. they need a robust color and are generally mixed with the primary juice in many various ways to make wines of various strengths and flavors.
When the fermentation process is complete, the wine is either bottled immediately or left to age.
When making wine it’s important to not damage the grapes, in order that they are poured into the receiving bins as quickly as possible. Once they’re beat the receiving bin, the grapes are then transferred to the press where the must is separated from the skins and other solids.
At this stage, the solids are disregarded and therefore the remaining must is slightly refrigerated before being transferred into a chrome steel vat where it’s allowed to ferment. Care is taken to take care of the temperature during 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 which collects at rock bottom of the vat. After decanting, the wine is bottled and prepared to be sold and is the best drunk within two years.
Sweet Dessert Wines
Dessert wines are produced in one of two ways. within the first method, Botrytis Cinera, a fungus that grows very quickly, is used. This transforms the fruit and changes the color and also alters the acid components and sugar levels. The second method is to interrupt the fermentation process by adding alcohol. This method creates a robust, sweet wine where the grape is that the major flavor.
Grapes used for sweet wines are of the white Moscatel and Garnacha varieties which, alongside the assembly process, leave the wine with a mushroom type smell because the bottle is opened.