Wine production is specific. The specificity is precisely that everything happens in a perfect time frame, once a year. Every part of the process is essential for the creation of the character of a wine, where the skill of the winemaker comes to the fore.
Vineyards and technologists constantly visit the vineyards and choose the varieties that will be part of the big brand Kovačević, they get an idea for creating new wines. The idea and process depend on this first step in the vineyards.
The harvest begins at the end of August and lasts in September, where all families are from Irig. It is done day and night, as the harvest is both night and day.
The most important is the speed up to CELLAR 1930 where the wine starts its production cycle. Receiving is done at the very top of the cellar.
When entering the process, the analysis and quality assessment is carried out. In the process of processing, inadequate clusters and present impurities are manually separated.
Grapes are then removed from the stem, sludge and macerate for 6-12 hours in macerates in anaerobic conditions. Macerated grapes are reduced in pneumatic presses.
The obtained grape juice is purified, the selected yeast is added and alcoholic fermentation is added in oak vessels 300 and 500 liters of French and Serbian oak.
The wine is aged in oak courts for 10 months in order to achieve the necessary stability and quality. Depending on the specificity of the wine, aging is done in large INOX vessels.
It is carried out exclusively in bottles of 0.75l, and it is released in the personal rooms and conditions.
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