Wine Fermentation Process

Collecting grapes begin from our vineyars.

We choose the grapes that are in the required dimensions and personal needs (sugars and acidity). Grapes are created in lists of approaches to sorting executable color control files.

From the sorting tape, the grapes are taken to the excavator where the rail is separated from the gravel. All grape protection measures are taken there (which vary from year to year).

The grapes are taken to a spiritual press where light presses of the grape mass are applied to collect quality grapes. The must is then taken to the decommissioning tank where it remains for 12 hours at low temperatures. After 12 hours, the decoction is done, where the must is separated from the thick wine lees (which give unwanted characteristics to the wines).