Only the finest grapes are used to create our high quality wines. Grapes and other wine ingredients are gathered when the correct sugar and tartness conditions are met.
Each type and brand of wine (dry, semisweet, dessert, strong, branded or ordinary) is produced using strict technological and manufacturing requirements.
The primary winemaking facility utilizes two production lines for processing grapes: 40 tons per hour and 20 tons per hour. Each of these assembly lines crushes and resorts the fresh grapes. Afterwards, the pureed grapes are mashed even further by powerful pressing machines.
The results contain a large amount of various grape particles. In order to filter the mash and continue the wine process, fermentation is now introduced.
The actual process (of clarifying and fermenting) is performed in the cold using special fermented ingredients and yeast manufactured in Germany and Italy.
The cold temperature is also used to improve overall aroma and fullness of the wines. For preparation of red wines, the skins of the grapes are incorporated into the fermentation process.
This enables a deeper, ample color from the skins' pigments caused by tannic and extraction substances at the time of mixing the must with the skin, all within a 24 hour period.
The ferment substances considerably increase the intonation of the wine ingredients and aid in extraction of acidic enzymes from the grapes' skin. Formation of harmonious taste, resistance to microbes, discoloration, and surplus of minerals, strongly depends on the wines acidity. Therefore, it is very important to carefully check the grapes not only for sugariness, but also acidity levels.