The vinification process

 

Once at the wine cellars, grapes are triaged in order to assess their sanitary condition. Once they are weighed and the probable degree of alcohol has been verified using a refractometer (an instrument that measures the sugar content of the grapes), a selection of the grapes is made in accordance with the type of wine that one wishes to obtain. From here, the beginning of the delicate transformation process takes place. The must which results from the pressing is subjected to a fermentation, that may be partial or total, and subsequent fortification. The fortification process consists in stopping the fermentation with the addition of vinous alcohol at 96% Vol. The interruption of the fermentation is done in accordance with the degree of sweetness one wishes the wine to have. With this process, four types of wine may be obtained: dry, medium dry, medium rich and rich wines.
 

The Vinification Process

 

The Vinification Process

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