Winemaking is the set of operations carried out in the process of making wines from the grapes.
The techniques used defend the performance of a destemming-crushed that respects to the maximum the integrity of the scrape, damaging the grape as little as possible, with a separate preparation of the old vineyard and the young, controlling at all times the temperatures of alcoholic fermentation and the application of suitable macerations to the wine.
A devatting by gravity facilitates the collection of the pasta in stainless steel trolleys that are then emptied directly into the press, avoiding its transport through the pump. After that, a light pressing allows the obtaining of the better wine fraction followed by monitoring the optimal conditions in the second fermentation. Finally, there is a general and continuous analysis that serves as reference of the resulting product to define the destination of the wine obtained either with or without aging.