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| THE PROCESS |
THE PROCESS Having our vineyards some metres from the processing plant allows the grapes to be easily controlled each day until they are just ready to be picked. The picking is done manually in 20 kilogramme baskets, preventing the fruit from being damaged. The baskets are emptied one by one into a vat and from there the fruit is deseeded, destorked and sorted, only the best fruits are selected and extracted. All of these processes are carried out with maximum care not to damaged the fruit. After a few days reposing the grape in deposits, the fermentation process is started. This is exhaustivly controlled, analising all the determining parameters. We use cyndrical stainless steel deposits with a capacity of 20,000 litres, which favor the exchange of substances between the pulp and the skins extracting the best from each fruit. The malolactic fermentation is made in a natural form, once again analitical control of this process is carried out. Once fermentation has been completed the wine is prepared for Crianza. Finished in French and America oak barrels. Depending on the characteristics of each wine, our enologist determines the necessary time. Within the limits set out by the ‘Consejo Regulador de la Denominacion de Origen Ribera de Duero’. All of these barrels are placed in our temperature and humidity controlled stores respecting the character and strength of our wines. When the wine has reached its point of maturity it is bottled in the same installations. And here it rests for the required time to refine and obtain a full body which distinguish the wine. Now it is ready to enjoy and demonstrate the attributes which make a fine red wine. |
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© BODEGAS LA CEPA ALTA S.L 2007 |