From the vine to the “wine”
When the summer ends, a new interesting period takes over. September is the harvesting period when we pick up the grapes in order to produce the new wine after a long process.
When we have already collect our crop, we go to the next stage which is called fracture and pressure. A step where we put the grapes intο mechanical presses which harvest them and produce that we are calling ” moustos “. Moustos is substantially freshly pressed grape juice containing the grapes peels, seeds and solids. For many years before it was a procedeure which men and women did it by themselves with hands and feet.
After that procedure we go to the next step where the “moustos ” start to get knead. The fermentation is continued until all the sugars are converted to alcohol and dry wine is produced. To create a sweet wine, the wine makers will sometimes have to stop the process before all the sugar is converted. Fermentation can take from a few days to a month or more.
Once the fermentation is complete, the clarification begins. Clarification is the process in which solids such as dead yeast cells, tannins and proteins are removed. The wine is transferred to a different container, such as an oak barrel or a stainless steel tank. The wine can then be clarified.
Maturation and bottling are the final stages of the wine production process. A wine producer has two options: either supply the wine immediately or keep it for aging. After ripening, the wines are bottled either with cork or with a screw cap.
The wineroad is an amazing journey full of surprises.
Follow us on our tour to discover a unique experience and taste the Xinomavro wine.
