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Wine making process

White Wine. Phases of winemaking.

elaboracion_blanco

  • De-stemming of grapes (separating the stem or stalk from the berry).
  • Slight cold skin soak to add more body and aromatic potential.
  • Very gentle pressing of the grapes. Yields are 0.60 Litres of must per kilogramme of grapes.
  • Cold racking of the grape must. Fining the must to separate solid material in suspension in the liquid.
  • Slow alcoholic fermentation at a low temperature of 18ºC to enhance wine aromas.
  • Battonage (stirring of the lees) over 5 weeks. The wine remains in contact with its lees, which adds complexity.
  • Choosing the right blend, by defining the percentages of the different wines made using different grape varieties to bottle Clos Vidal, a white wine. Clos Vidal, Blanc de Blancs.

 

Rose Wine. Phases of winemaking.

elaboracion_rosado

  • De-stemming of grapes (separating the stem or stalk from the berry).
  • Light maceration of the must on its skins, at a very low temperature of 8ºC to achieve a soft rose color.
  • Very gentle pressing of the grapes. Yields are 0.55 Litres of must per kilogramme of grapes.
  • Cold racking of the grape must. Fining the must to separate solid material in suspension in the liquid.
  • Slow alcoholic fermentation at a low temperature of 18ºC to enhance wine aromas.
  • Battonage (stirring of the lees) over 5 weeks. The wine remains in contact with its lees, which adds complexity.
  • Choosing the right blend, by defining the percentages of the different wines made using different grape varieties to bottle Clos Vidal, a Rose wine. Clos Vidal, Cuvée Rosé.

 

Red Wine. Phases of winemaking.

elaboracion_tinto

  • De-stemming of grapes (separating the stem or stalk from the berry).
  • Slight cold skin soak to add more body and aromatic potential.
  • Alcoholic fermentation and maceration in stainless steel vats for around 20 days at a controlled temperature, carrying out daily pump overs.Carbon dioxide (CO2) gas, which occurs during fermentation, pushes the skins and other solid parts of the grape up to the top of the tank, creating a solid mass known as the cap. Using the method of pumping over, we extract the must from the lower parts of the tank and pump it up and spray it over the upper part. The must breaks through the cap so that it takes on the colour from the skins as well as picking up other substances.
  • Malolactic fermentation takes place in both tank and in barrel. During this process, malic acid is transformed into lactic acid which is smoother and adds a silky touch to the wine.
  • Ageing takes place in French and American oak barrels.
  • Blending choices: Definition of the final percentages of grape varieties in the final blend.
  • Bottling and ageing in bottle.

 

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