Press

The grape, once harvested, gets pressed. From this action the must is obtained, that is, the liquid part of the fruit. The must will suffer a natural fermentation through the action of microscopic fungi (leavens) which are found on the grape rind. This process is known by the name of alcoholic fermentation, since the sugars in the must get transformed into ethilic alcohol, while releasing carbon dioxide.

Tanks

Nowadays there exist techniques which allow us to control fermentation so as to obtain and asure the desired quality. The white musts are put through a fermentation process at low temperatures – between 15 and 20 º C – For this process, one can use either little barrells or great stainless steel tanks at a controlled temperature for the circulation of the cooled liquid. Red wines are fermented at a heigher temperature, between 25 and 30 º C.

The wine resulting from this whole elaboration process must be filtered and poured into another container with the purpose of eliminating the deposit produced during the fermentation of the must. Depending on the characteristics of the wine, it can be consumed immediately or it can be stored so as to have it age and improve its qualities.