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Rose wines:
The elaboration is
similar to that of the white wine, but are utilized colored grapes or
a mixture of white and red. Only are used first and “yema” must.
Soaking:
After the
elimination of remainders the grapes themselves are transferred to a
place where the must is submitted to a cuts soaking in cold with the
“skin”, without coming to ferment. After som time the must takes
color, then is carried out the "bled" or separation of the must and
the solid paste.
“Desfangado”
and fermentation:
The separation of the solid matters carried in the same
way that in the white wines. The fermentation is carried out to
controlled temperature to obtain fresh or fruitly wines.
Now mended.:
The carbuncle gas 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. |
