Stomach Bugs Going Around 2010

processes of our wine

Viewed that our wine is popular, we decided to inform our customers about its authentic production. Our vineyards are located on very fertile ground in a sunny and sheltered from the wind, this allows you to create the best fruit. In addition this we make a yearly pruning of the vines, removing old branches that have fruited the previous year. After the harvest, we bring the premises where the grapes will be crushed and will be removed where the brandy. As a result we have a mixture composed of liquid (juice), grape skins and seeds. Then we separate the juice from the other elements making it through the press crush. The liquid obtained is then enriched with sulfur dioxide, which is used to control yeast and bacteria (sulphite process). At this point we put the wine aside so that chemical reactions occur that change the taste and aroma and we control the oxidation, to obtain a wine of high quality as ours. After this process we transfer operations (3-4 in the first year, 2 in subsequent years), and which serve to eliminate the yeast in the wine and make it more clear. After this long process finally comes time to bottle our "nectar", this process takes place in September, the most favorable. We fill our bottles perfectly clean and dry and as soon as they are full, the stages in order not to damage the wine with the air. Our glass bottles are naturally dark, to limit the effect of ultraviolet radiation, which are detrimental to the wine. After the bottling process, we put our bottles in an upright position on special shelves, and after 48 hours, we put them in a horizontal position so that not too much air remains between the cap and liquid. After fermentation, here is that our wine is ready to be sold and drunk!