Fermentation Methods

WHITE GAPES

White grapes are harvested manually, in few minutes achieve winery, there grapes gently destemmed and sent to press machine, lowing the temperature during movement. Only the best juice extracted by soft pressing is moved into stainless steel tanks, where under temperature control (14-16°C) ferments about 1 month.

After the fermentation wine is aged stainless steel tanks for variable time, during this period wine is treated by Battonage to make it mature. A little part of wine is aged in light toasted oak barrel no longer than 6 months.

RED GRAPES

Red Grapes are harvested manually, in few minutes achieve winery, where grapes gently destemmed and crushed gently and moved into stainless steel tanks. Skins and juice are cooled for preservation of aroma in the first phase of fermentation improving the process of releasing the color.

During the fermentation wine and skin are daily treated by pumping over and Delestage. Overall fermentation last from 8 to 20 days (it depends on kind of grapes and enological target to reach). Afterwards, wine separated from the skins, which are then pressed softly. Wine begins aging both in wood and stain steel in accordance to wine line.

ROSE BLEND

Grapes are harvested manually, in few minutes achieve winery, where grapes gently destemmed and sent to press machine lowing the temperature during the movement. Past 1-2 hours, juice gets the desired pink color from the contact with the skins, so then pressing process can start.

Soft pressed juice is moved into a stainless steel tank, where under temperature control (14-16°C) ferments about 1 month. After fermentation wine is kept in stainless steel tanks only for a few months: During its short aging period wine achieve the ideal maturity level using battonage technique.

Our Rose wines express their best aromas if consumed young.