The removal of the grapes’ bearer, and sieving if it is needed, are the necessary steps that preceed maceration, which is the moment when temperature is vital before proceeding to fermentation.
The transformation of grapes’ sugar into alcohol, the extraction of the tannins and obtaining all organoleptic qualities, need to be done smoothly and extremely controlled in order to keep all bouquets and the range of flavours that distinguish every variety.
The 24 hours watch favours the pressing process, which, as the previous stage, is very smooth due to our aim to obtain the best flavours of the selected grapes.
In their science, oenologists have started a thorough task of interpreting what wines communicate. Tests and observation made to them are noted down in daily record sheets in order to keep the history of every year’s vintage. That is a graphic document that proves the content of our bottles.
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