Wine production

In the vinification process of the PDO red wines the must fermentation takes place in contact with the pomace. The latter, during this phase emits some of its substances, like anthocyanin and tannins. The duration of the fermentation can vary:  from 2-3 days for the young red wines to 15 days for the structured ones with a long aging. The next phases are raking, (with the separation of pomace and must), pouring, refining and aging.

After this process the wine is bottled. The productive method of white wines aims to an immediate extraction of the juice from the fruit, so that the fermentation concerns only the liquid part. That’s why the pressing phase is often not done, to avoid the deterioration of the raw material. Instead, it is usually made the crush of the entire grapes, to separate the must from the skins and the other solid parts and to reduce the laceration of the skins. After this process there are the must raking  (consisting in the elimination of the suspended particles),the sulfurization with the sulfur dioxide and the fermentation (which must not exceed the 20 Celsius degrees). In the end the wine is separated from the marcs through the pouring and then is stabilized and bottled.

From grapes to wine

The process of vinification is a series of chemical-physical phases transforming the grapes into a liquid: the wine. You can put the grapes into a container and realize it is a completely natural process. Without any external intervention, in fact, the graps will transform in wine and then, thanks to acid bacteria, in vinegar.  

The human intervention in the process of vinification just “facilitate”this passage to have the perfect timing and product. In the course of millenniums this process is slightly changed, and it is precisely because it is a natural one. Egyptians hieroglyphic  show that the grape harvest and pressing phases are exactly the same as today. Men operated just on the raw materials and on the techniques to avoid the degeneration of the vinification process.

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