The making of so delicious a drink has not varied in a long time; the procedures are identical for all white, red and rosé wines. The quality of the wine is determined by the type of grape to be used, and for the making of the wine several stages must be passed.

The procedure

One begins by placing the grapes in the press and afterwards they pass to the crusher so as to extract the must.

After pressing and crushing one proceeds to keep the juice in stainless-steel vats that are found in the cellars.

The following step consists in adding yeast, so that the sugar of the must is transformed into alcohol; this procedure is known as fermentation. This process is controlled continuously by carrying out experiments in order to achieve improvements in the quality of the wine.

This procedure consists in taking samples of the must and combining it with the different classes of yeast.

Temperature

It is a very important stage, the temperature of fermentation, in the process of making the wine. 

The juice is placed in stainless-steel vats where the process of fermentation evolves and where an adequate temperature control is maintained. 

The wine must ferment at temperatures between 30 and 36 degrees Celsius and the time for fermentation is approximately ten days. In the process of fermentation the stainless-steel vat must be drained in order to aerate the wine and the oxygen collaborates so that the yeast works swiftly in the fermentation.

Controls

In this stage the levels of sugar must be controlled, as in the process the level of sugar diminishes and the level of alcohol increases.

Fermentation ends when the sugar no longer exists and the level of alcohol is situated between 11% and 14%.

Afterwards the person in charge carries out the pumping of the wine into the barrels so that they combine adequately. Subsequently it is kept for several months and afterwards one proceeds to filtering for the elimination of particles.

Bottling

This is already the last stage, which consists in bottling by hand, automatically or combining both options. 

What is primordial in bottling is to avoid oxygen entering the bottle, because it could harm the flavour and the aroma of the wine. 

There exist varieties of bottles; now the most common size is (0.75 litres).

The greatest wine producers in Europe

  • Italy: heads the list of the greatest wine producers and the Italian region that produces the most wine is Apulia.
  • France: is in second place as producer and the regions of greatest production are Corse, Provence, Vallée du Rhône, Bordeaux and Alsace.
  • Spain: is the third country by greatest production and the first in export of wines. In the year 2020 it achieved an increase of 11%.

Italy, France and Spain represent 49% of wine production in the world. If you wish to buy excellent wines of Jumilla, at Bodegas Delampa you will find the ideal one for you.