What abundantly characterizes the taste of wine is its birth process, i.e. the various stages that go from the harvest to the tasting.
Surely we can already say that the grapes in the vats and the pressing with bare feet are a memory now gone over time, left in a past that has been replaced by a very technological present. Therefore, the traditional names of the new tools available have been added to traditional jargon.
Let’s get to know them by analyzing step by step the stages of the birth of wine.
The ritual of the harvest has always brought with it a great charm, it is a real annual “event” of work and social sharing in the area. The harvest, as it was once done, is strictly done by hand, this gives us the opportunity to choose the best bunches, which will be placed in the boxes and then taken to the cellar for crushing. It is very important that the shortest possible time passes between harvesting and pressing to prevent the grapes from deteriorating.
Even the pressing was traditionally done by hand, or rather with the feet: in the eyes of all the images of the peasant families jumping inside the large basins. Today the pressing is carried out with the aid of machinery. The grapes are squeezed and the must obtained, corrected for acidity and purified from impurities and bacteria, is then collected in large vats. And in some cases, de-stemming, i.e. the elimination of stalks and pips, i.e. seeds, takes place at this point.
In the basins, the must will then ferment for an average period of 7/10 days: during this biochemical process the sugar contained in the must begins to turn into alcohol and carbon dioxide. In the case of white wines, the grape juice is separated from stalks, marc (skins) and seeds, while in the case of red wines it ferments together with the solid components, which affect the color and tannic component of the wine; the degree of alcohol present in the wine is measured thanks to a special instrument, the alcohol meter.
After the alcoholic fermentation has taken place, and then the partial or total transformation of the sugars into alcohol and carbon dioxide has occurred, you can proceed with the racking: the extraction of the wine from the vats.
The process is almost always the same, between white and red wines there is only a small difference in production.
At this point we move on to the refinement phase, that is when the tertiary aromas are released due to the aging of the wine. This is followed by the stabilization phase which allows the wine to be stabilized both from a biological and tartaric point of view, in a totally physical and natural way, as, like any drink that derives from fruit, this contains tartaric acid dissolved in it , completely natural and not harmful to health, despite this, it must be eliminated.
Finally, the wine is re-filtered to eliminate impurities and then bottled.
Where the refinement will begin, a phase useful for the maturation of the wine and, therefore, for the refinement of the aromas.