Summarizing the Wine Harvest 2015

A few weeks ago, the wine harvest 2015 came to the end. With this post, we want to share how happy we are after all this tough work. During more than 40 nights, we have picked more than 120 thousands of delicious grapes, which will become into around 100,000 liters of wine, after removing the skins and squeezes. Apart from our permanent workers, we have employed more than 40 people for the countryside labors and, around 15, for the factory ones.

This process, that takes from mid- July till mid- September, starts by measuring the sugar index in the grapes, which determines the alcoholic graduation in the future. According to this, we determine the order of picking: Chardonnay, Vermentino, Merlot, Cabernet Franc, Shiraz, Cabernet Sauvignon and Petit Verdot.

After the first fermenting stage, we are starting now the “winefiying” process; this is to sat that the wine will be stored into big deposits. Here, it’s important to differentiate between the red wine and the white wine processes.


In the case of the white wine, after a first selection of grapes in the countryside, the wine goes directly to big casks with carbonic ice, a substance that strengthen all the aromatic and flavor potential from the grapes. After this and the pressing, the fermentation process begins and it takes 15-20 days.


In the case of the red ones, the process is slightly different, since a double fermentation is needed. After the picking and the carbonic ice application, the first fermentation begins. It’s made with all the elements of the grapes during 15 days. After this and the pressing, the second fermentation begins.

As you can see, it’s a long and dedicated process till the bottled wine.

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