Process
For step by step how we make our wines click on the different processes by passing our grapes
The vintage
Selection
Alcoholic fermentation
The Press
Malo-lactic fermentation
Breeding
Bottling
Success: All this process is carried out by
slowness, smoothness and hygiene, achieving that the wine is not muddied never supporting
the sheen from the first fermentation.
Success: Valsardo´s wines:
- They are not corrected
- They do not filter
- They are not clarified
- They do not go through cold
- They are bottled in branch being kept vivacious in the bottle
The most traditional wine making methods are preserved and simultaneously modern
technologies are applied.
The vintage
The vintage is made in 18 kilo boxes so that the grape does not crushed. Boxes load
in the trailer or the galley and after being weighed, they are carried in the Cellar.
Selection
The boxes are unload one to one on a rotating table of selection where the leaves are
taken away from themselves, this moving belt ends in the sheller and stemmer where
the type of crushing of the grape is selected. In Valsardo the whole grape is exploited.
The movement of the grape to the deposit is done thanks to a pump in a monho type,
of great power in order that it works to very low revolutions and the grape is not waved.
Alcoholic fermentation
After a few days of rest of the grape in the deposit, begins the alcoholic fermentation
that is the transformation of the sugar in alcohol. During this phase a control is carried
out an analotic control of temperature, density, color, polyphenols, acidity, etc.
Until the must turns into wine.
These deposits are 15.000 liters of capacity and squared, that is to say equally base that
of height, in order that during the fermentation the must - wine is the most possible thing
in touch with the grapes to extract the major substance. This fermentation lasts
approximately 15 to 20 days.
The Press
The press is hydraulic and vertical with three levels of pressure; increasing the pressure,
the progressive extraction of the wine is increased and drains through the mass of grape
extracting all the compounds and does filter by itself obtaining a clean and shiny wine.
Malo-lactic fermentation
This fermentation will be carried out again in the deposit in a natural way.
The care of the wines, the selection of grapes, the fermentation and the press process,
every step leads to the same objective: to produce an authentic wine by maintaining
its natural composition.
Breeding
Finished the fermentations the wine is prepared to initiate the oxidative phase.
This one is carried out in French oak Allier of thin grain and the time of breeding
it will decide depending on the evolution of the aromas, the color and the characteristics
of the wine.
When the wine has reached its ideal moment of upbringing, the reducing phase must start
and will end into the bottle.
Bottling
The bottle helps the wine to become more refined and needs at least many months of bottle
as of aging wine.
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