Traditional wine elaborating method: Carbonic maceration
Everything starts with the vintage. It usually takes place at the beginning of October.
The grape is placed in the tank as a bunch, with the stalk, without any machine made process. The grapes made pressure to the ones underneath, which break and starts the alcoholic fermentation due to the yeast's action (microscopic fungus). This transforms the sugar from the must into alcohol (ethanol), with an emission of carbonic gas and heat.
Maceration, is the dissolution process by which a series of substances that come from the solid parts of the grape (pips, skin and stalk), pass to the must. This is helped by the temperature and the growing alcohol. These substances are mainly colouring matter and mineral salts.
After a few days of fermentation, the racking begins. The first liquid drips spontaneously when the tap from tank is open. It's called "lágrima" (tear). Before the marc is pressed, the "medio" (following liquid) is left to drain for a night. Afterwards, the tank is divided into two and the marc is turned round with a horquillo (similar to a pitchfork) and pressing at the same time. This is known as " turning half way or turning the whole way the paste". This is how the "heart of the wine" is extracted. Finally, when the paste is drained enough, it's pressed with the vertical hydraulic obtaining the final must.
Afterwards, all the obtained must is transvase to the steel tanks and it is there where the "malic-lactic fermentation" will take place. This biological process gives fineness and smoothness to the red wine by replacing malic acid, that gives greeness and hardness to the wine, with lactic acid, smoother and more sumptuous.
As the winter settles in, the wine starts cooling and lightening, leaving substances from the must at the botton of the tank. At the end of November, the first decant or wine transvase from one tank to another takes place. Later on, it will be clarified and filtered. This way it will be ready to bottle as it is needed.
By this process, we obtain much more fruity potential and good colour quality wine. The taste is also smoother thanks to the decreass in sourness.