SANDOR'S WINEMAKING 4
WINEMAKING PROCESS:
IT IS VERY IMPORTANT TO DO EVERYTHING RIGHT IN ORDER TO MAKE EXCELLENT WINE.
IMPORTANT FACTOR:
SELECT THE BEST QUALITY GRAPES / DRY FARMING/
NOT AN UNREGULATED USAGE OF IRRIGATED WATER.
REGULATED VINEYARDS WITH 2 TO 3 TONS OF GRAPES ON ONE ACRE.
HANDPICKED GRAPES.
NOT MECHANICALLY HARVESTED GRAPES WHEN LEAVES AND UNWANTED ITEMS GET INTO THE
GRAPES.
HAVE A CRUSHER THAT DOES NOT CRUSH THE SEEDS AND THE SKIN INTO THE JUICE WHICH
COULD AFFECT THE FRUITY TASTE OF THE MUST.
FERMENTATION:
USE APPROPRIATE YEAST THAT DOES NOT DESTROY THE TASTE OF THE WINE AND INTERFERE
WITH THE ACIDITY. NOT USING CONCENTRATES TO BOOST SWEETNESS, NO ADDED WATER,
ACIDS, OR OTHER MANIPULATION OF THE WINE.
BARREL SELECTION:
PROVIDE NEW BARRELS THAT DO NOT OVER BARREL THE TASTE OF THE WINE BUT KEEP ITS
FRUITY FLAVOR.
WE USE ONLY NEW ZEMPLEN FOREST BARRELS THAT GIVE BETTER FRUITY TASTE THAN ANY
OTHER BARREL.
THE ITALIAN TEST 2007/2008 PROVED THAT YOU SHOULD AGE THE WINE IN THE NEW BARRELS
15 TO 24 MONTHS. IN SOME CASES 4 YEARS.
PROPER RACKING PROCEDURE:
PROPER RACKING PROCEDURE THAT ADDS AIR TO THE WINE, AND SEPERATES OUT THE
SEDIMENT AND CLARIFIES IT DELICATELY AND DOES NOT BRUISE THE WINE.
STORAGE OF THE WINE:
STORE THE WINE IN THE APPROPRIATE TEMPERATURE IN THE BARREL OR IN THE CASES SO THE
UNWANTED TEMPERATURE CHANGE DOES NOT DAMAGE THE QUALITY OF THE WINE.
AGE THE BOTTLED WINE PROPERLY 6 TO 12 MONTHS BEFORE INTRODUCING IT FOR SALE.