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 Spanish Version
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Mendoza,
Argentina.
Making of the Wine: After the arduousprocess of plantation and care of the vines, when they come February and March, realizes the crop. This crop will depend in time of the variety that has been cultivated, since there are grapes that mature more rapid than different. The epoch of the grape harvest (crop) is when there come the workpeople (places and of other provinces, being this named " workpeople swallow ") to the vines, and they carry the same one out with scissors of a manual way. The crop with machineries is not usual and one does not work. The workpeople will overturn everything harvested in his baskets, which have a capacity of 20 kg and transport them up to the truck recollector. There, whenever a worker comes, one gives him a card, which have a value, and at the end of the month (or of the two weeks) change for cash. Once it has been harvested, the trucks are the managers of transporting the bunches up to the wine vault, there his content is weighed, it qualifies and is controlled. Then, they unload all his content in the press (which possesses a screw without end) that will allow the revenue of everything overturned towards the grinder. The grinder is the manager of separating the escobajo (all the rests of fig leaves, residues, sticks and trunks of vines that could have tippled in the process of crop, etc) of the must that will go to the vessels of fermentation. The disused escobajo will be used later as fertilizer for the ground and the skins of the must (that float on the same one and are known as " residue ") and the tannins, they award a particular flavor to the red wines, since the targets are usually fermented without ollejos not even tannins. It is necessary to stand out, that also he takes advantage of the seed of the grape, which is used in the making of oils. In the stage of fermentation chords use procedures correctly controlled and of hygiene to the quality requirements of the production. The fermentation, it is the process for which the sugar suffers chemical transformations in his composition, turning in alcoholes. Once fermented and placed the must, in accordance with the wine that it is desirable to realize it will be the way that takes. Once fermented and placed the must, in accordance with the wine that it is desirable to realize it will be the way that takes. That is to say, if we want to do wines of press, this will be the manager of obtaining the contained possible maximum of the grapes, to obtain then common wines, settling his content in the sinks. But, if we want to obtain wines of thin characteristics, the content will go to the proper sinks destined for these wines, and then to the casks for his later añejamiento, which the flavor and identical volume will award him to his variety. The wine that is not bottled then, survives to stable characteristics of temperature and moisture, in order that they survive young and exquisite. Then, in both stages (both the common wines and the thin wines) one proceeds to the stage of division (bottling, labeled, covered) and immediately afterwards to his later distribution. At present, major quantity of wine takes place that the one that demands the internal market, for which, it can export without problems, is already in the shape of must or bottled products.
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