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Maturity control

Before the harvest, in Viticultores de Barros winery, we periodically proceed with a control of the state of maturity of the grape. Under this control, we take samples from the fields to analyse parameters such as sugar, pH, total acidity, maturity of the pips (seeds) and the skins. We then observe the sanitary state of these grapes.
With all this information, we determine the ideal moment for the harvest, deciding at the correct time the patches we should harvest and when this should happen.

Grape reception

First of all the grapes that we receive in the winery, are analysed. This is to find out important parameters that will influence the final result in our winemaking, such as the alcohol grade, the acidity, the colour and the grape health.
According to these parameters, we classify the grapes into different qualities eliminating the ones that do not reach the existing standards of our wines.
To continue, the vine bunches are going through our stainless steel circuit to separate the fruit from the stem. The red grapes go directly to the fermentation deposits. The white grapes go through the pneumatic press initially to abstract the actual juice that will then go into the deposits for its fermentation.

Fermentation

The alcoholic fermentation is a natural process in which the sugar the grapes contain is slowly transformed into alcohol. In addition, the contact of the juice (wort)with the grape skins, in the case of red grapes, will permit the juice to be enriched by the colour and the aromas of the skin.
In Viticultores de Barros winery, we have got a fermentation plant with 40 stainless steel deposits. Their capacities vary from twenty thousand to 40 thousand kilos in the case of red grapes and from twenty five thousand to five hundred thousand kilos in the case of white grape juice.
Thanks to this wide variety of possibilities, we can vinify individually a lot of batches. The  fermentation is done with a control of the temperature that can be varied from 18ºC to 24ºC for the reds and from 12ºC to 16ºC for the whites.

Storage and aging in barrel

After the alcoholic fermentation is finished, the wine on its own and in a natural way it will continue with the second fermentation, the so called malolactic fermentation. Soon after our wines will be stored in stainless steel deposits until their bottling.
In the case of our wine “Vizana”, it starts its aging in French barrels from 8 to 12 months depending on the wine itself. Every 4 months, we proceed with gravity racking, a process that consists of passing the wine from the barrels it has been kept to other empty ones. During this important procedure we eliminate the precipitated impurities we can observe during the aging whilst at the same time we oxygenise the wine.

Clarification

Before bottling, we proceed with the clarification process. This is to eliminate any possible impurities the wine may have and soften its tannins. With this process, we stabilise our wine.
Once this process concludes, we extract the wine from the deposit to bottle it, leaving the impurities in the deposit.

Bottling and aging in bottle

Once we clarify the wine, we proceed with the tartaric stabilization, a process where the wine is going through temperatures that can go down, from -5 to -7ºC during a minimum of two weeks time.  
This is to achieve the tartaric stability, which will obviate tartaric remains in the bottle.
Once this process finishes, the wine is filtered and bottled. It will remain like this in its bottle, in the winery for more or less time, depending on the type of wine. During this time the wine is refined within the bottle in order to be a real delight for the final customer when this bottle opens.