IN THE CELLAR
At the winery, the show starts. The grapes, in the vineyard, start to be mature, we make some controls periodically. We go down to the vineyard, we take some samples from the parcel, we grab some berries from different plants all around the field. In the vineyard, we proceed with the first phases of the control process: the visual and tasting process. We have a look at the peel covering the berry, then we rip this peel and we observe the seeds. The tasting control allows us to know about the flavor and the texture of the skin, we bite the seeds. In the lab, we weigh the berries in order to control the volume variation, we also measure the total acidification and, using the refractometer, we can also measure the sugar concentration and forecast the future alcoholic degree and the pH. We try to make a good relation between the results by establishing the optimal harvesting time. By techniques, experience and intuition we decide when is the perfect moment to pick the grapes.
The time is now, the harvest starts. Harvest of the white grapes: mid/end of August, harvest of the black grapes: september.
We check that everything works properly in the winery, we check everything is ready, the machines, the tanks, the hosepipes...
We start working at sunrise, we do a breaving about the state of the grapes, we establish how will work the quality control in the vineyard.
The boxes, containing 15 kg of grapes, arrive to the winery in groups of 25 boxes, they haven't waited a moment in the vineyard. The grapes are fresh, just picked.
White wine: MasVida17 and MasVida117
We empty the boxes in the stemmer. The machine starts destemming the grape and then it rips it. Inside the stemmer the grape is pushed and the peel is separated from the berry. The berries are then pressed in order for the peel to be broken, then the juice can be extracted. A paste is obtained there, it will be lead to the press by using a hosepipe. The pneumatic press smashes the paste so the must can be obtained. We drive the must to the stainless steel tanks, there are temperature controls in order to keep the tanks temperature at 10ºC.
We let the must rest from 24 to 48 hours at a controlled temperature of 10 degrees inside the tanks. By suction, we separate the must from the impurities that have precipitated at the bottom of the tank.
The must is driven to another stainless steel tank, where the fermentation takes place between 10 and 18 days, at a controlled temperature of 17ºC.
We repeat the process to eliminate more impurities. During the next months, the wine rests in the tank. Every two months, we proceed to impurities elimination, which accumulate at the bottom of the tanks.
We carry out analytic and tasting periodic controls.
While fermentation is taking place, the must-wine is taken to french wood barrels, this gives the wine a subtile wood aroma, toasted and spicy. Fermentation finishes inside the barrels. A battonage is done, we stir the precipitates that have dropped at the bottom of the barrel up, it will make the wine to have a structured taste in the mouth in the future. The wine rests in the barrel for 4-5 months.
The wine is refined and stabilized.
Bottling time. A specialized trailer comes to the winery, the trailer has all the needed machinery to bottle the wine. We filter the wine, we bottle it, we cap it and encapsulate it, we label it and store it in boxes.
We share it!
Red wine: MasVida 23 and MasVida 32
We empty the boxes in the stemmer. The machine starts destemming the grape and then it rips it. Inside the stemmer the grape is pushed and the peel is separated from the berry. The berries are then pressed in order for the peel to be broken, then the juice can be extracted. A paste is obtained there, it will be lead to the press by using a hosepipe. The pneumatic press smashes the paste so the must can be obtained. We drive the must to the stainless steel tanks. The maximum temperature here is 25ºC.
The fermentation – maceration may last from 15 to 25 days. The must-wine fermentation takes place all together with the peels of grapes, this way aromes and tannins can be transferred. Each fermentation day, a pumping process is done, the tank is emptied from the bottom and the must-wine goes through the “hat”. This hat is formed by the peels that, due to CO2 pressure that is freed during the fermentation, is located on the surface of must-wine.
The wine is extracted from the tank and separated from the paste. The paste is also taken from the tank and it is driven to a press, where some pressure is done on it.
The wine is taken to stainless steel tanks in order for the malolactic fermentation to take place. The malic acid turns into lactic acid, the wine sourness is reduced.
We take the wine to 225 litres french wood barrels. During the process, analytical and tasting controls are done in order to asses the qualities and characteristics of each variety. We will decide which coupage will be made when the time arrives.
We bring the wine from the barrels to stainless steel tanks. We refine it and estabilize it.
The spoiled one. It is kept 12 months in Alier barrels and one year in bottles.
We bottle the wine but we don't put labels nor store it in boxes, the wine will be resting inside the bottles for a year in the winery.
We label it and store it in boxes.
We share it!