ELABORATION

WINEMAKING PROCESS

RECEIVING THE GRAPES

Once the grapes are received into the winery, it is essential to remove all leaves and imperfections and collect only and the best fruit. As soon as they are pure, it is time to place them in the hopper.

PROCESS

Equipment with individual lifting pumps and temperature control, as well as a cooling and heating system, are used. Selection is by hand. Total capacity is around 20,000-30,000 l.

The grapes from each of the different vineyards are mixed. It is crucial to exercise keen observation, utilising an intuitive feel for what each bunch of grapes need, and exacting, time-sensitive decision making. Fermentation is a individual and mystical phase.

Pre-fermentation maceration made in stainless steel tank at 10-12 degrees Celsius for 7-10 days is a basic for our wines. After that, alcoholic fermentation at a maximum temperature of 25 degrees Celsius for 14-16 days is required. Applying a special malolactic fermentation, the wine will acquire the colour and aroma intended. The wine is spun during the morning and afternoon for for 45 minutes in order to homogenize and balance it.

DEVATTING

Daily tests are performed to determine that analytical data for each vat is correct.

Adhering to our ancestors' tradition, a sheaf of natural vine shoots is placed at the bottom of the bowl, working as natural filter when moving the wine to another vat.

MALOLACTIC FERMENTATION

The wine is smoothly fermented at 26 degrees Celsius temperature. After the malolactic fermentation, a test control is required to check the state. Once this process is completed, sulphites are added to preserve the wine. From time to time, a racking - the process of draining the wine off its lees and transferring it to a clean barrel to equilibrate its taste- is made.

HARMONIZED

November is when the stabilization process begins.

The wine is filtered in a jar to remove sediment and prevent acidity. It is kept refrigerated at 5 - 6 degrees Celsius to decant any leftover yeasts, bacteria or other particles suspended in the wine.

CRIANZA

Crianza wines mature for 12 months in the old barrel to be rounded in bottles afterwards. The barrels have Allier bottoms, american oak staves and french oak tops. It gives the special vanilla flavour.

RESERVA

Our reserva wines rest for 36 months in the old barrel to be rounded in bottles afterwards. The barrels have Allier bottoms, american oak staves and french oak tops. It further enhances special vanilla flavour.


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GRANDES VINOS F. OLIMPIA OFICIALDEGUI, S.L. Avda. de La Rioja 50. 26321 Bobadilla. La Rioja . T. / F. +34 948 18 62 62.

bodegas@cialu.es