Destemming - Pressing: The must is separated rom the stems to prevent their contamination. Later they are transported to the presses, avoiding any contact with air, to impede fermentation and eliminte excess tannins. Normally, this is the done with mild pumping to fermentation tanks or vats.
Alcoholic fermentation:
The sugars are transformed into alcohol, and the must takes on color due to the
natural colorings that wine contains, released from the grape skins into the must. Fermentation becomes tumultuous after 24 hours.The duration of fermentation varies depending on the type of wine sought: - young reds: 3 - 6 days. - mid-vintage reds: 10 - 12 days. - full-vintage (crianza) or gran reserva reds: can exceed 20 days.
Pumping over: The carbonic gas produced in fermentation makes the grape skin rise, forming a layer known as the "cap". Pumping over consists of moving this layer to get the maximum color from it.
Vat decanting or "Bleeding": Wine is decanted to other vats to separate the solid parts of the wine. The decanted wine is called "vi sagnat", or devatted wine.
Soft pressing: The pomace is the solid waste obtained after pressing the grape. It is formed by the stems, skin, pulp and seeds. This is pressed, giving way to a harsh wine with high tannins. Part of this wine is added to the vi sagnat, and mixed in appropriate proportions so that a new fermentation takes place.
