WINE MAKING
 
                                                 
 WINE MAKING

 

Grapes are collected in boxes of 20 Kg and gables in the hopper of the stemmer-skid to separate the grains of the scrape, and integrated pulp pump is passed to the fermentation tanks. In Bodegas Bordalas Garcia all fermentations carried out spontaneously, without using commercial yeast and fermentation activators. The unique purpose of this form of development ,is to respect the full potential of each wine from our states. Our unique design of the fermentation tanks, are short height and very wide base and self ebb, make them ideal for maximum extraction of polyphenols and anthocyanins. For extraction, are performed daily pigeage pumping and taking into account parameters such as the point of fermentation, the origin of the grapes, the wine destination and length of maceration. All this,for extract from each grape, the maximum quality and personality. Soaking times, ranging from 22-24 days for Fra Fort , up to 28 - 32 days to macerate for the great Gueta Lupia. After the bleeding before the discovery, the skins are pressed with the most care ,using the horizontal press with plates and controlling the pressures of work and never press more than 55-60% of wine. The Malolactic fermentation ,if not was done  with alcoholic fermentation, we made in the barrels,and it refines the mouth of wines and makes them, more friendly and ready for barrel aging.

             
                                                           
 
                                                                               


                                                                                                 <CONTINUE> 


 
   
 
=> ¿Desea una página web gratis? Pues, haz clic aquí! <=