Technology rose & red wine

If the quality of grapes plays an important role in white wine production, then for red wines, it is the foundation for the future wine. The proper selection of grape varieties for planting in each region is necessary for producing high quality red grapes. That is why, during the process of planting the vineyards, “LION GRI” conducts numerous consultations with leading experts from the Institute of Viticulture and Winemaking of Moldova, as well as French, Italian, and German colleagues.

The time of harvest is determined primarily by the ripeness of the grape as measured by sugar, acid, and tannin level. Depending on the above parameters, based on quality, grapes are directed to five different lines for processing. Each processing line has its own strict record about the wine that is produced. It takes less than four hours to deliver grapes from the vineyards to the processing facility. Grapes are crushed on crusher-distempers of French origin: «Fabbri Inox». When juice is pumped into tanks, enzymes are added for better extraction of coloring pigments from the skins.

For Rose wines, white wine production techniques are used. (Pressing, decolorization, decantation, and cold fermentation).

It is important to keep «the cap» moving, 3-4 times a day, to extract phenolics and coloring pigments, as well as to keep the temperature under control during fermentation, which shouldn’t rise above +28 °С. During fermentation not only the temperature is controlled, but the fermentation process as well.

After fermentation, wine is separated from the skins and is sent to the secondary fermentation. The skins are pressed and the remaining wine is used for blending.

After 1-1.5 months, winemaker, depending on the physicochemical parameters and organoleptic qualities, directs the wine for aging.   

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