Winemaking Process: maceration and fermentation stage
After the fruit arrives at the winery and tasks such as destemming, i.e. the separation of the grapes from the stalk, and crushing to break the skins and obtain the must, the maceration and fermentation stage begins. maceration and fermentation stage begins..With the first, the must comes into contact with the grape skins, and acquires, in the caseand, in the case of red wines, it acquires its tonality characteristic.
Also the future wine structure will be determined by the tannins contributed by the skins at this stage of the winemaking process, so we can appreciate their importance.
Next, we can say that the magic happens, when it is the turn of the alcoholic fermentation, a phenomenon by which the sugars present in the grains – mediated by native yeasts selected in our own winery– are transformed into wine alcohol and then yes, the fruits that have been the object of such great care, become the coveted wine..
At all times we like to count on the alliance of technology, an innovative outlook and versatility in resources.
Es por eso que, according to the different products to be produced and with a fine oenological eye, the fermentation tanks are varied and specific.. Innovation and in-house designThe roll fermentor is an invention of our Winemaking Director, Mariano Di Paola..
Durante uno de sus frecuentes viajes a Bordeaux, Francia, charlando con su amigo y entonces Director de Tonnellerie Vernou, Pascal Conte, asked himself how the wine could be fermented in the barrel without the effect of the wood being aggressively present in the wine, but rather in a subtly balanced way..
Allí, entre idas y vueltas de ideas, surgió el diseño de este tipo de contenedor, a barrel with a capacity of 600 liters that rotates on a central axis on rollers that, in some cases, support more than one ton of weight. The original sketch of this 2003 design is currently on display in our winery with a plaque commemorating that moment of inspiration.
The diamond tankThe stainless steel container, inspired by the maceration formula and designed in stainless steel, is another of the special containers in the ability to achieve the concentration and balance that characterizes our wines. This occurs because, thanks to its shape, it favors the extraction of tannins through the compression of the “cap”, which gives greater structure, concentration in the mouth and color. It is also an in-house creation.
Other special containers in our warehouse that may be mentioned are the following cement eggs, conservation amphorae and the truncated cone-shaped tanks with balloon for pressing, also of our own design, a resource that serves, like the diamond tank, to achieve more concentrated wines, usually used in cuts..
These are all forms of the different variables that are permanently tested and experimented with in a constant learning process by our winemaking team and thanks to a strong will to innovate, unceasing work and a taste for new ideas, all of which are destined to be reflected in the quality of our wines.
