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Before
the withdrawal of the grape, the enologist of every cave, realizes a
rigorous follow-up of the ripeness of the plots in which the estate is
divided this way to determine the ideal moment in which the vintage
has to begin.
The
process of vintage is realized when the degree, the color and the
acidity of the grape have reached the ideal level, that is to say, the
grapes are selected individually depending on their condition of
ripeness.
To detach the clusters of
grape of the vine-stock, the workers use " corquetes or ocetes "
(curved knives).
During the process of vintage
there is a special care of that the whole material that enters in
touch with the grapes is in perfect condition and clean to avoid that
the grape get in touch with any strange agent who could alter its
quality
The quiet fruit settles in
baskets of wicker (with a capacity from 15 to 20 kg) or wood (from 80
to 120 kilograms).
These containers are loaded in
the tows of the tractors, taking care that the grapes come to the
warehouse without beginning the process of fermentation.
As soon as the
grape comes to the warehouse, begins immediately the long process of
elaboration of the wine.
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