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Winemaking

Harvesting

Today, as in the past, harvesting is one of the most fascinating rituals in the agricultural world because it involves men in a fascinating, natural and ancestral process. 

The harvesting process takes place in between the end of August and the beginning of October, depending on the grape varieties. Our winemaker estimates the ideal moment for the hand picking of the grapes based on the ripening indices, monitoring the proportion between the quantity of sugar and the acidity inside each grape. When the balance betweeen the two factors and the phenolic ripening (responsible for color, tannins and flavors) are considered ideal in view of the final product, that is when the harvesting begins. Each winemaker must operate taking into account weather conditions, the grape varieties and their own needs. Harvesting by hand makes it possible to select only the best grapes, both in terms of quality and integrity.

“OINOE aims at the highest quality; for this reason all grapes are harvested by hand by our expert collaborators only during the freshest hours of the day. They are collected in small crates and quickly transported into the winery, in order to keep them intact and in perfect conditions before the whole process of vinification.”

Destemming & Crushing

The destemming process separates the stems from the grapes, while crushing is aimed at breaking each grape bringing out the juice it contains. These two processes are carried out mechanically through a special machine called crusher-destemmer. Destemming is fundamental in order to prevent the stems to transfer unpleasant tannins to the wine; crushing encourages the fermentation of the must, bringing it together with the many yeasts that will initiate the process.

“For some of its white wines, especially spumanti, OINOE avoids the destemming process, directly pressing the whole clusters. This precaution decreases the contact wuth oxigen, thus diminishing the risks of oxidation, and avoids the extraction of harmful substances from the skins that would excessively accelerate the aging of the wine.”

Pressing

Pressing comes directly after the crushing and destemming processes. It allows the separation of the must from the grapes’ skins and seeds. White grapes are immediately pressed after the crushing, while red grapes first ferment in contact with their skins for many hours or days, in order to extract all the fundamental components that determine the wine’s color, structure and aromas. A specific case is represented by rosé wines, that are immediately pressed and separated from the skins in order to prevent an excessive passage of color to the must.

“OINOE uses a soft press of the latest technology. Before the destemming process, the white grapes are also added with solid carbon dioxide (solid ice) which sublimating eliminates the oxigen and avoids any oxidation during the crushing and the elimination of stems.”

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