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How to produce quality red wine

The importance of grapes

The taste of red wine depends on the quality of the grapes. To produce a red wine of superior quality, only grapes in the ideal state of ripeness should be used.

The ripeness of the grapes is determined by the experience of the winegrower, and also more modernly through sensory analyzes carried out in the wineries.

Grapes considered not ripe enough should be discarded, as well as all those that are not in the best condition. Even if the harvest went very well, and the grapes are at the point considered ideal, a few of them of lower class are enough to spoil the taste of the entire wine production obtained.

This is why it is very important to dedicate all your attention to the process of selecting and choosing the grapes to be included in the production of wine. Red wine should have a velvety, full-bodied taste and any trace of exaggerated acidity will harm the final result.

The maturation

After being cleaned of skins and seeds, the wine enters the first stage of maturation and is stored in stainless steel tanks or wooden barrels.

Red wine has a lot to gain from being stored in wooden barrels, as its flavor, color and texture are enriched and its quality enhanced. The quality of red wine will also depend on the quality of the wood where it is stored, with oak being one of the most beneficial woods for this maturation process.

Aging

Red wine needs to age after being bottled so that its quality is improved. The storage and aging process is natural and gradual and only once completed will the red wine have acquired its full potential in terms of aroma, texture, color and flavor.

The aging period of red wine is usually done in underground cellars, under controlled temperatures and for 6 months to 2 years.

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