Red Wine
The 1st operation performed on grapes after they're 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 soon as all the grapes in the batch are de-stemmed, they are placed into the wine press where they're compressed into a paste which in turn releases the must (the juice of the fruit). The resulting paste (or pomace) and must combination then spend some time together in a cask and it is the period of time the mix sits with the must in contact with the grape skin and pulp that determines the personality of the completed wine.
When the winemaker establishes the correct quantity of time has passed, the juice is drawn off and yeast added to start the fermentation process with the leftover pomace, in several cases, being returned to the vineyard to be utilized as a manure.
Once the color and sugar content are correct the cask valve is opened and the 1st juice, which is the best quality wine, is then transferred into other boxes where the fermentation process is finished.
‘Pressed wines ‘, which are full of tannin, are made of the leftover solids. They've a robust colour and are usually mingled with the first juice in many varied ways to make wines of different strengths and flavours.
When the fermentation process completes, the wine is either bottled right away, or left to age.
White Wine
When making white wine it's important not to damage the grapes, so they are poured into the receiving bins as speedily as attainable. Once they are all in the receiving bin, the grapes are then transferred to the press where they must is separated from the skins and other solids.
At this time the solids are disregarded and the remaining must is a touch chilled and then was transferred into a chrome steel vat where it is permitted to ferment. Care is brought to maintain the temperature during fermenting which preserves the fragile smells of the completed wine.
Once the fermentation process is over, the resultant wine is decanted taking care to bypass the sediment which collects at the bottom of the vat. After decanting, the wine is bottled and prepared to be sold, and is best drunk inside two years.
Sweet Pudding Wines
Pudding wines are produced in one of two ways. In the 1st method, Botrytis Cinera, a fungus which grows extremely quickly, is employed. This transforms the fruit and changes the color and also changes the acid components and sugar levels. The second method is to interrupt the fermentation process by adding alcohol. This technique creates a powerful, sweet wine where the grape is the major flavour.
Grapes used for sweet wines are of the white Moscatel and Garnacha varieties which, together with the production process, leave the wine with a mushroom type smell as the bottle is opened.
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