Preparing white wine

Once the grape has been harvested with greatest care, it arrives at the wine cellar in which the following phases are carried out:

Pressing

The grape juice is extracted by pressure exercised on the grapes. To carry out this activity, a machine is utilized called a "press". In the white wines of quality, this operation is known as "drainage."

Sulfur

Sulfurous anhydride is added to the vessel that complies with two functions: antiseptic and antioxidant.

Straining

This consistent operation in cleaning the grape juice separating it and despoiling it of the particles more gross than can contain. An appropriate and cleaner grape juice for a better process is obtained by fermentation.

Vatting

In general white wines are consumed light, fresh, and aromatic. During fermentation low temperatures are preferred so inoxiable vessels of steel are used that come equipped with modern cooling systems.
Fermentation: Yeast is added to the grape juice to transform the sugar into alcohol and other substances.

Settling

Once the fermentation is finished, all of the solid matter (dead yeast, tartar, bacteria, and any other solid matter) precipitates in the bottom of the vessel

Transfer

Once the wine has settled, it is moved into a new, clean container leaving all the sediment in the first one.

Clarification

This step consists of adding a substance of colloidal nature (vegetable or animal) to the wine. These substances drag toward the bottom of the vessel and those elements in left in suspension are not desired in the wine.

Stabilization

The object of this step is to obtain a perfectly clean wine to bottle.

Bottling

Wine is bottled in appropriate vessel and made ready.