Technology of White and Rosé Wines

Technology of White and Rosé Wines

Aware that wine has been made in our lands for millennia, we humbly honor traditions by taking the best of them and combining it with the latest and most modern trends in winemaking. We truly believe that we cannot build a future without knowing our past and roots. We also understand that to create quality wine with character, we must first focus our efforts on working in the vineyards and growing the grapes, getting to know them well. This way, when the time comes for them to turn into wine, we know how to get the best out of them. Therefore, we take a highly individualized approach to each batch in terms of technology, with minimal intervention, combining different temperature and extraction regimes, but always with the utmost care and respect for every single grape.

Acceptance and Assessment of Grapes
ПBefore the start of the harvest, a series of quantitative and qualitative analyses are conducted for each variety from each specific plot in the vineyards. This allows us to determine the exact moment for picking and to select the most suitable technological regimes to maximize the potential of the grapes. The grapes are harvested entirely by hand, in plastic crates holding a maximum of 10 kg each. Given the small batches we process, this enables us to complete the harvest before noon, before it gets too hot, thus preserving the aromas and allowing for quick processing in the winery immediately after picking, giving the future wine an excellent start.

Sorting of Grapes
ТThis operation is mandatory for the production of high-quality wines. Sorting is done manually in two stages: first, whole clusters are selected, followed by careful selection of the separated berries using special inspection belts.
Destemming and Crushing of Grapes
Destemming is a technological operation where the grape berries are separated from the stems to prevent the latter from participating in the mass exchange processes with the must and deteriorating the quality of the future wine. It is mandatory for the vinification of white grapes and red grapes intended for rosé, to obtain the highest quality grape juice. Crushing is a technological operation whose main task is to ensure the release of free liquid phase - grape must, which will turn into wine through alcoholic fermentation. Crushing can precede or follow destemming.

Draining and Pressing of the Grape Mash
After destemming and crushing, the liquid is separated from the solid phase in two stages: draining and pressing.

Draining
This is the first stage of separating the liquid phase from the solid parts of the grapes, meeting the requirement for maximum product quality at optimal yield. The grape mash is rich in free liquid phase - grape must, which moves freely between the solid parts.

Pressing
This is the second stage of separating the grape must from the solid parts, ensuring efficient raw material processing. It is done with a pneumatic or basket press. The grape mash, which no longer contains free liquid phase, releases additional amounts of grape must under pressure.

Alcoholic Fermentation
Alcoholic fermentation is the main process that turns grape must into a completely new product - wine. It is a microbiological process consisting of many consecutive biochemical reactions occurring inside the yeast cell, where the sugars in the grape must are converted into alcohol. It takes place at temperatures ranging from 12-16 degrees Celsius, with the specific regime - temperature and extraction - being individually determined for each grape variety, depending on the desired profile of the resulting wine - whether it will be more elegant and fruity or more extractive, with higher tannin content for aging.

Clarification and Decantation of the Grape Must
After separating the grape must from the solid parts, clarification and decantation of the clear juice follow. A pectolytic enzyme preparation is added immediately after draining and pressing, and the temperature is lowered to 8-10 degrees Celsius. Due to the action of the enzymes and the low temperature, the remaining solid particles settle gravitationally, forming clear must and a well-compacted sediment within 24-36 hours. The clear must is decanted from the sediment and prepared for alcoholic fermentation.

Decantation of Young Wine
Once alcoholic fermentation is complete, the young wine is clarified. The temperature is again lowered to 8-10 degrees Celsius, and in the absence of carbon dioxide, gravitational clarification and sediment formation begin. Two to three days after fermentation is confirmed to be complete and the temperature is 8-10 degrees Celsius, the clarified wine is separated from the sediment and either sent for aging or blended with other batches.

Filtration
Depending on the wine's profile and whether it will be aged (in containers or oak barrels) or marketed unaged (more elegant, fresh, and fruity), the process concludes with clarification through filtration. Filtration is a widely used technique and is considered a universal method for separating suspensions. It relies on mechanically retaining the solid phase by a mechanical barrier capable of passing the liquid. To minimize coarsening and maximize protection of the wine at this sensitive stage, we use an orthogonal filter, ensuring no loss of aromatic and polyphenolic substances. This allows you to taste and enjoy one of nature's wonders, carefully and humbly guided by us.

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