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  • Grape Harvest:  the picking of the grape harvest generally, on our part, is done between the months of September and October based on the progression of the summer.
  • Pressing and De-Branching of the Grapes:  In the presses of today there is a special device that expels the branches of the grapes to obtain the best product.  The press has the duty of crushing the grapes in order to get its juices, what is called “mosto” or the grapes natural juice.
  • Tumultuous Fermentation:  Half of the fermentation occurs with the saccharin; microscopic compounds present in the peel of the grapes.  When these start to multiply, with a temperature between 15-25°c, the sugar of the wine transforms into alcohol, producing a notable quantity of carbon dioxide.
  • Process of Separation:  The small vines are separated from the mosto, the grape’s natural juice.  The wine is then put into the vats where fermentation slowly begins.
  • Pressing of the Vine’s Branches:  In the large cellars the small vines are left in the mosto to allow the fermentation to continue, the vines are further pressed to extract a wine of second quality containing a lower grade of alcohol.
  • Slow Fermentation:  With the appropriate caps, that avoid contact with air, the wine continues lightly to ferment in order to further increase the grade of alcohol.  After approximately two months the process of decanting begins; wine is transferred into other barrels/vats eliminating the deposits that begin to form on the bottom and on the walls.
  • Maturation:   Maintaining the wine in the barrel for more time gains an organic property truly characteristic of a good product.  After that it can be decanted, bottled and further aged.


The Phases of Making the Wine

  • The Arrival of the Grapes into the Cellar:  The grapes are transported to the cellar in aerated cases.
  • Separating the Branches:  The branches are separated from the grapes, while the natural juices and the grapes go directly into the reservoir of decantation where it is further pressed.
  • The Press:  Here the grapes are further pressed to obtain more of the grape’s juice.
  • Clarification of the Juice:  The juice kept in the reservoir remains cold, in the fashion that much of the solids that remain are eliminated in the decanting process.  The remaining juices become transparent and clear during the stages of fermentation.
  •  Alcoholic Fermentation:  The mosto becomes completely fermented with the work of the saccharin yeast, in the end transforming the sugars into alcohol and carbon dioxide.  Such fermentation can begin whether in containers of stainless steel or those of wood.
  • Refinement:  The wine obtained is conserved in its deliberate container which can be either that of steel, or even wood for wines of the highest esteem.  During this period the wine matures in a fashion to then be ready for the final filtration and bottling.


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