Pressing of grapes: This is done to break the pomace (skin and seeds), separating and straining the solid parts from the juice.
Flower must:This is from the first straining. It is obtained in static fashion, i.e., by gravity. This process gives the first must. Aromatic and refined, it will be milder and fruitier, and therefore, of higher quality.
First, second and third press or pressing musts: These are the result of increasing pressure applied to grapes. The greater the pressure, the lower the quality. Each will give rise to different types of wines.
Racking must and clearing: This is a process by which the herbaceous parts of the grape are separated from the must by decantation, causing the solid parts sink to the bottom of the tank, and allowing the must to repose several hours. The beginning of the fermentation can be delayed with sulfurs to obtain lighter, fresher aromatic wine.
Alcoholic fermentation:The must is decanted to a fermentation vat, where the sugars are transformed into alcohol. This is possible because the yeasts, sealed off from air, metabolize the sugars into alcohol and carbonic gas. This process takes one to two weeks. It is important to keep the temperature between 12 and 15 °C, as any excess can halt the fermentation. It will also be necessary to control the density, as this will determine the content of sugar left in the must. A dryer or sweeter wine will result depending on the amount of residual sugar.
Decantations: The wine is transferred from one container to another with the intention for the yeasts and other solid materials remain in the prior container. The procedure is carried out two or three times between November and January, as the low temperatures impede contamination by microorganisms.
Clearing and stabilisation: A clearing substance is used which deposits the remains that may remain after decantation at the bottom of the container.
Filtration: The objective is the same as with clearing, but in this case a membrane is used to trap any suspended particles.
Bottling: Once wine with no solid waste is obtained, it is bottled and prepared for shipment from the cellar.