The harvest begins


The grape harvest is one of the most important steps to obtain a quality product. Treating the berries with extreme care avoids breaking them with the consequent pre-fermentation.
The use of cassettes for the collection it is recommended for wines of particular value. Fermentation must be started after soft pressing. In this way it is avoided that bitter substances typical of the woody parts pass into the wine itself.
Wine care is continuous. It is alive and always evolving. His life needs continuous checks to protect it from bacteria and diseases that could compromise the process. Oenological machines allow to avoid problems related to inadequate temperatures, molds, diseases and other wine enemies. The winemaker is the specialist who works in the cellar and takes care of the wine.

Winemaker and his care for wine



The winemaker is the specialist who deals with the health of wine. Every company has set goals already from the vineyard. The breeding system, the yield per hectare, the vine and the time of harvest are the variables involved.
Grape ripening time it is not standard. It depends on the microclimate and the grape variety. The optimal time is determined based on the quantity of sugars contained in the berries. In the last period before the harvest, the winemaker often goes to the vineyard to make the appropriate assessments.
The spectrometer is an instrument that determines the amount of sugar after crushing the berry. When the winemaker believes that the grapes are ready, he starts the harvest. The care of the wine is his job. He makes it be born, grow and mature. From fermentation to refining is an evolution of character.

White wine care



The care of white wine must be more intense than red. The color is one of the fundamental characters. Clearness is one of the features to pay more attention to. To understand how difficult it is to obtain a clear and brilliant product without browning, just think of fruit when it is peeled.
The flesh of a beautiful white or yellow color that is in contact with the air becomes dark. This is the classic oxidative process. The white wine needs special precautions during the various steps. Soft pressing and the start of fermentation requires adequate temperatures to preserve it from oxidation.
Centrifugations and clarifications are typical operations in the processing of white wine. Filtering is necessary to prevent suspended particles from appearing at the time of tasting.

Wine care: Red wine



Red wine is less delicate than white, but it is not less valuable for this. The value is reached after proper care of the wine. The well-picked and intact berries will be less susceptible to mold and bacteria. The pressing is followed by maceration on the skins. The duration of this operation varies according to the pigmentation released by the grapes. Some vines give grapes with poor coloring.
On the other hand, others have a characteristic dark color. The disadvantage in which it is possible to incur is that by prolonging the maceration bad odors and mold are formed. The alcohol content is very important. Wines that have little volume will be subject to diseases such as florets, stringy and turned. The floretta is typical of wines that have a low alcohol content.
Aerobic yeasts develop by attacking the wine. A veil is created on the surface. The stringy is due to a lack of acidity in the wine. The shot devastates the wine creating hints of putrescence and cue.