A. Eliminación de tallos: Para evitar el amargor excesivo en el vino, quitar el tallo de la fruta.
B. Aplastante: Triturar la cáscara suavemente, llamado trituración.
C. Fermentación: Se añade levadura a las uvas trituradas. (junto con la piel y las semillas). Because the color of red wine comes from the peel, and the astringency is the flavor released by the seeds.
D. Juice pressing: The fermented wine is squeezed by a juicer.
E. Fermentación: Separate the extracted wine from the peel and seeds, and then only ferment the wine. This stage is the key to determine the flavor of wine. Wines with different flavors are fully fermented and ripened.
F, slag removal: After fermentation, the dissolved residual substances will precipitate automatically and be removed smoothly. This process is called slag removal.
GRAMO. Ripening: Then fill the barrel to make it fully ripe. The ripening period is about two years (but also less than two years).
H. Bottling: Bottling after ripening.
