The winemaker's eye view of the grape
The winemaker's eye view of the grape
in the wine cellar
01 July 2024
Vinification is the part where the grape must is transformed into wine. Now it’s the oenologists’s turn…
In the winery, the grapes are once again closely scrutinized. Once the bunches have been brought in, grapes are taken from the different boxes to check the homogeneity of maturity. Specifically, technological maturity, which determines the acid/sugar balance. Phenolic maturity (that of the skins) and aromatic maturity are also tested. The combination of these criteria determines the appropriate vinification process.
The gestures carried out in the vineyard are reproduced here: the way in which the berry is detached from the pedicel and observation of stalk colour. The skin and the pulp are tested. The pips are also tested, even though they are immediately separated from the must that is going to ferment. They evolve from a very sharp, bitter Taste to more roasted notes as the ripening progresses.
Depending on the profile of the wine sought, maturities will be worked differently. Sparkling wines, for example, will have more freshness, more tension in the mouth.
On the other hand, full maturity is sought for wines for laying down, which are destined to be fuller in the mouth. At this stage, the grape must begins its transformation into wine. Other stages are to come: fermentation, pressing, maturing, rackling, right through to bottling.
