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 The
winemaker's decisions are done in all the wine making process and begin with
the selection of the grapes that shall be grown searching to obtain fine
wines and awards in international wine tasting.
The harvest is done totally by hand and selecting only prime quality grapes.
After the arrival of the wine grapes to the winery, the variety, vineyard
and so on of a sample is registered in order to evaluate technically the
quality and how to proceed with the fermentation to make a fine wine.
The winemaking process begins separating the grapes from the stalks
controlling the quality permanently, after destalking the wine grapes are
soft pressed to extract the juice.
After the must has been transferred to the correspondent fermentation tanks
the chilling process begins with a system of wine coolers.
The winemaker maintains a supervision of the wine bottle in the bottling
process to get a total traceability of them. Ending the bottling the wine is
sent to special wine racks with a environment totally controlled for several
months depending of the type of wine.
The wine bottles are washed and dried and then are labeled. After the wine
production ends the wine sales begins sending the best quality wines to wine
importers, wine distributors and wine wholesalers in the entire world. |
Red Wine Making
 The red
winemaking process involves several steps just after the grapes have been
prepared.
After crushing the wine grapes to release their juice and pulp (the must),
the same is put in several tanks in a called process named fermentation.
This natural process is regular controlled to obtain the best red wines
possible interacting with the grape skin to get the maximum tannins, colors
and aromas, very much appreciated in wine tasting and to achieve the best in
red wine ratings.
The sugar contained in the must changed to alcohol and the winemaker
maintains a regular ventilating and the temperature around 25° to 30°C (77°
to 86° F) according to the requirements of each type of red wine they want.
The red wines fermentation is made during around 2 weeks of maceration until
is completed, so is retired from the fermentation tank and the grapes’ skins
are pressed to extract the best type of red wine. Tannat wines are the ones
who are richest in tannins.
The red wines are put in oak barrels to aging and shall result in different
reserve fine wines.
The red wines produced are varietals; later the blends are made according to
different winemakers' judgments.
In our selections we have Merlot,
Cabernet Sauvignon,
Tannat, and
Cabernet Franc. |
White Wine Making
 The
white grape's selection is the first winemaker's decision. In our country
Uruguay we have Chardonnay and
Sauvignon Blanc.
The white wine making process is based on the fermentation of the juice of
white grapes. Complemented with the natural enzymes of the white grapes, the
winemaker adds other natural enzymes used for winemaking, in specific
quantities, to maximize the aromas from the grape skins to get the best
white wine possible with an excellent white wine rating.
After arriving to the winery, the white grapes are pressed with wine
presses, time is essential and to avoid the contact with the air, it is done
at inert atmosphere to obtain the type of white wine desired. In that way is
avoided the colorization or the aromas' oxidation of the wine.
The juice resulted of taking out impurities after several hours is
transferred to chilled tanks and the wine is naturally clarified, then is
moved to tanks to begin the fermentation of the must only. The temperature
is maintained with coolers around of 18°C (64F°) depending of the
requirements.
The alcoholic fermentation is done for several weeks and the
winemaker checks all the process continually. When the fermentation is
finished the white wine is bottled and in some selected cases the musts are
fermented in oak barrels to obtain top rated white wines maximizing its
quality.
About tastes, this type of wine has a big variety like dry white wine, sweet
white wine and so on.
White wines can be drunk any time and can be also dessert wines. |
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