|
The elaboration of the red wines is
carried out from the must of colored grapes that have not fermented
together with the solid parts of the grape (skin and seeds).
The process is the following one:
“Despalillado” :The
resultant paste is carried to a deposit where is separated the grain
so that during the soaking themselves smells will no be transmitted
and so unpleasant herbaceous flavors.
Fermentation:
The sugers themselves in alcohol
remove carbonical anhydride while the coloring matters of the husking
are dissolved in the must.
Now mended:
The carbuncle gaz removed during the
fermentation pushes up the “skin” upper and is called "hat". This
layer activates the extraction of color. The “skin” should be removed
periodically, what is known as "moving".
“Descube” :
Once obtained the color, the liquid
himself is moved to another deposit separating it of the solid
matters.
Fermentation:
In the second deposit finalizes the
fermentation, in a process called slow fermentation. In this the
acid, strong and vegetable, become smoother: the lactic one, that
confers it refinement and smoothness.
Movings:
They concluded the fermentations,
the wine is submitted to diverse movings and processing of
clarification and stabilization.
Selection:By
qualities and bottled in the case of the youths, or are passed to
casks for the breeding in wood.
Breeding in oak casks:
Carried out as well for
the wines of greater quality to the ones that wants them to give a
breeding. The election of the type of oak (American or French) and
the toast of the staves is very important. No one is better than
another. What is important is the wisdom of the enologyst to carry
out an adequate mix between the fruit and the wood.
|
