i n e p r o d u c t i o n
H I T E W I E
p e c i f i č o s t r o i z o d n j e b e l o g v i n a e u p r a v o u t o m e š t o s e d e š a v a u s a v r š e n o m v r e m e n s k o m o k v i r u , j e d n o m g o d i š n j e . S v a k i d e o p r o c e s a j e p o s e b n o b i t a n z a s t v a r a n j e k a r a k t e r a v i n a .
V I N E Y A R D
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
Harvest is 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.
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, the quality of the grapes is analyzed and assessed. In the processing process, inadequate bunches and impurities are manually separated.
M U L C H I N G A N D W R I N K I N G O F G R A N U L E S
Groje moves to the next stage. Mulching is the first operation for the production of white wine, with which the processing of grapes begins. In the crushing process, the grapes are crushed to release the grape juice and separate the herbaceous part of the grape. When the grape slurping phase is finished, it is necessary to separate the liquid from the solid phase. The grapes are squeezed in grape presses, where the liquid is separated from the skin and seeds under pressure.
F I L T R A T I O N
The resulting 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 removed from the stem, 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 resulting 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.
