Crushing and Fermentation
Once the grapes arrive at our winery, they undergo the crushing process. For red wines, the grapes are crushed with their skins, as the skins contribute to the color, tannins, and flavor of the wine. For white wines, the grapes are pressed to separate the juice from the skins. After crushing, the fermentation process begins. Yeast is added to the grape juice, converting the sugars into alcohol and carbon dioxide. This is a crucial stage where the natural aromas, flavors, and structure of the wine develop. Depending on the wine variety, the fermentation process can take several weeks. We closely monitor temperature and yeast activity during this stage to ensure the wine ferments smoothly and develops the desired characteristics.