i n e p r o d u c t i o n
E D W I N E
h e s p e c f i c i y o f r e d w i n e p r d u c t i n l i e s i n t h e f a c t t h a t i t h a p p e n s i n a p e r f e c t t i m e f r a m e , o n c e a y e a r . E v e r y p a r t o f t h e p r o c e s s i s p a r t i c u l a r l y i m p o r t a n t f o r c r e a t i n g t h e c h a r a c t e r o f t h e w i n e .
G R O W I N G A N D T H E F I R S T T A S T I N G O F G R A P E S H A P P E N S I N T H E V I N E Y A R D S
Winegrowers and technologists are constantly searching for the perfect harmony of soil and plants, grapes and vines, vines and terroir. In the desire to prove the basis of our belief, that every quality wine is created already in the vineyard.
H A R V E S T
The harvest represents a special period in every winery, starting at the end of August and lasting until the first week of October. The first selection of grapes is already done in the vineyard, where our excellent oenologists and cellarmen process them with great mastery and knowledge when they are hand-picked at optimal maturity.
T R A N S F E R
The transportation of grapes from the vineyard to the winery is an important part of the winemaking process. It is very important that the transfer of grapes is done quickly and efficiently. Reception and measurement is done at the highest position in the winery.
P R O C E S S I N G
Upon acceptance into the process, an analysis and assessment of the quality of the grapes is carried out. In the processing process, inadequate bunches and impurities are manually separated.
M A C E R A T I O N
The grapes are then de-stemmed, muddled and macerated for 6-12 hours in macerators under anaerobic conditions. The macerated grapes are pressed in pneumatic presses.
F I L T R A T I O N
The obtained grape juice – the must is purified, selected yeasts are added and alcoholic fermentation begins. The fermentation process takes place in stainless steel chrome tanks or in oak vessels of 3000L, 1500L, 500L and 300L.
A G E I N G
The grapes are then de-stemmed, muddled and macerated for 6-12 hours in macerators under anaerobic conditions. The macerated grapes are pressed in pneumatic presses.
B O T T L I N G
The obtained grape juice – the must is purified, selected yeasts are added and alcoholic fermentation begins. The fermentation process takes place in stainless steel chrome tanks or in oak vessels of 3000L, 1500L, 500L and 300L.
