Recoltarea manuala a strugurilor
Producerea vinurilor începe cu recoltarea manuală a strugurilor. Perioada potrivită de culegere se stabilește în funcție de soi și numai după examinarea atentă a indicilor de maturare.
The moment the grapes are picked determines the acidity, sweetness, and flavour of the wine. Determining when to harvest requires a touch of science along with the old fashioned tasting. The acidity and sweetness of the grapes should be in perfect balance, but harvesting also heavily depends on the weather.
After the grapes are sorted, they are ready to be de-stemmed and crushed. For many years, men and women did this manually by stomping the grapes with their feet. Mechanical presses stomp or trod the grapes into what is called a must. Mechanical pressing has brought tremendous sanitary gain as well as increased the longevity and quality of the wine.
For white wine, the winemaker will quickly crush and press the grapes in order to separate the juice from the skins, seeds, and solids.
After crushing and pressing, fermentation comes into play. Must (or juice) can begin fermenting naturally within 6-12 hours when aided with wild yeasts in the air. However, many winemakers intervene and add commercially cultured yeast to ensure consistency and predict the end result.
Fermentation continues until all of the sugar is converted into alcohol and dry wine is produced. To create a sweet wine, winemakers will sometimes stop the process before all of the sugar is converted.
Maturarea timp de 2 ani in butoaie de stejar
Once fermentation is complete, clarification begins. Wine is transferred or “racked” into an oak barrel. Wine can then be clarified through fining or filtration.
Fining occurs when substances are added to the wine to clarify it. This will force them to the bottom of the tank. Filtration occurs by using a filter to capture the larger particles in the wine. The clarified wine is then racked into another vessel and prepared for bottling or future ageing.
Maturarea in baric
Ageing and bottling is the final stage of the winemaking process. A winemaker has two options: bottle the wine right away or give the wine additional ageing. Further ageing can be done in the bottles, stainless steel tanks, or oak barrels. Ageing the wine in oak barrels will produce a smoother, rounder, and more vanilla flavoured wine. It also increases wine’s exposure to oxygen while it ages, which decreases tannin and helps the wine reach its optimal fruitiness. Steel tanks are commonly used for zesty white wines.