| Red Wine | | | | separated from the skins and other solids. |
| The first operation performed on grapes after | | | | At this stage the solids are disregarded and the |
| they are removed from their storage is to | | | | remaining must is slightly refrigerated before being |
| de-stem them, which is the process of removing | | | | transferred into a stainless steel vat where it is |
| the grape from the shoots to which they are | | | | allowed to ferment. Care is taken to maintain the |
| attached. | | | | temperature during fermenting which preserves |
| | | | the delicate aromas of the finished wine. |
| When the winemaker determines the right | | | | Once the fermentation process is complete, the |
| amount of time has passed, the juice is drawn | | | | resultant wine is decanted taking care to avoid |
| off and yeast added to begin the fermentation | | | | the sediment which collects at the bottom of the |
| process with the remaining pomace, in many | | | | vat. After decanting, the wine is bottled and |
| cases, being returned to the vineyard to be used | | | | ready to be sold, and is best drunk within two |
| as a fertilizer. | | | | years. |
| Once the colour and sugar content are correct | | | | Sweet Dessert Wines |
| the cask valve is opened and the first juice, which | | | | Dessert wines are produced in one of two ways. |
| is the best quality wine, is then transferred into | | | | In the first method, Botrytis Cinera, a fungus |
| other containers where the fermentation process | | | | which grows very quickly, is used. This |
| is finalized. | | | | transforms the fruit and changes the colour and |
| 'Pressed wines', which are full of tannin, are made | | | | also alters the acid components and sugar levels. |
| from the leftover solids. They have a strong | | | | The second method is to interrupt the |
| colour and are generally mixed with the first juice | | | | fermentation process by adding alcohol. This |
| in many different ways to create wines of | | | | method creates a strong, sweet wine where the |
| different strengths and flavours. | | | | grape is the major flavour. |
| When the fermentation process is complete, the | | | | Grapes used for sweet wines are of the white |
| wine is either bottled straight away, or left to age. | | | | Moscatel and Garnacha varieties which, along with |
| White Wine | | | | the production process, leave the wine with a |
| When making white wine it is important not to | | | | mushroom type smell as the bottle is opened. |
| damage the grapes, so they are poured into the | | | | Written by Mark Buckingham for Rent or buy |
| receiving bins as quickly as possible. Once they | | | | your perfect Spanish retreat direct from the |
| are all in the receiving bin, the grapes are then | | | | owner. |
| transferred to the press where the must is | | | | |