Red wine

How do we make red wine?

The grape varieties, used by Vinprom Rousse to produce its red wines, are Cabernet Sauvignon, Merlot, Gamza and Rubin (Ruby). Process managers, as in the case of white wines, monitor the quality of grape while it is still on the vine and determine what type of wine will be produced out of each grape variety. After the grape is subjected to measurements and appraisal, it is poured into the grape mill, where the stems are removed and the skin is slightly cracked. This allows grape juice to immediately enter in contact with the skin, from which is absorbs pigments, tannins and aromas.

Yeast is added after milling. The fermentation starts and is performed in stainless-steel vessels, which allows to secure a sterile and easily controllable environment that does not affect wine.

During fermentation, process managers at Vinprom Rousse monitor the extraction of colour and tannin from the skins, and the changes in taste. The skins are removed after the wine attains its optimal character.

At Vinprom Rousse, lactic fermentation is performed in vessels, which allow for the highest level of process control. After that wines are left to age sur lie – in barrels or in the same vessels as before. Just like in white wine, the dissolution of yeast during aging contributes to raising the intensity and depth of wine taste.

The red wine produced at Vinprom Rou

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