Sunday, July 19, 2009

Elaboration of wines at Cavas Valmar

Currently the grapes used to make the Cavas Valmar wines come from wineries located in the Valle of San Vicente which is south of Ensenada. The vines there are 40 years old. The Chenin Blanc is produced at their winery in the Valle de Guadalupe with 30 year old plants.

The technology to make the Cava Valmar wines has constantly changed improving year after year: They have put forth larger and more modern equipment with even more adequate humidity temperature controls.

The elaboration of Chenin Blanc begins in July when vintners visit the wineries to check the characteristics desired for the grape harvest. That is to say that they look for sugar content, acidity in addition to selecting the part of the vineyard that is the healthiest with no damage to the leaves or the grapes.

Once they determine the harvest date, the harvest will begin in the first hours of the morning using plastic boxes with a capacity for 10 kilograms to avoid loosing the fruitiness and damage to the grapes during their transportation to Ensenada.

In Ensenada, the grapes are separated from the vines sending the juice, skin and seeds to the fermentation tanks. Afterwards, only the juice is sent to the fermentation. The skins and seeds are pressed and this juice is fermented separately being of lower quality. This juice is fermented at lower temperature of approximately 12 degrees centigrade for two or three months and after gelatin is added to be filtrated and stabilized for bottling. The bottles are sent to storage to rest for at least six months before being labeled to be ready for sale.

The elaboration of the Cabernet Sauvignon begins in September with the supervision of the vineyard. When the optimum conditions of quality are reached, the harvest begins. These grapes are also picked in the early hours of the morning in plastic boxes for their transportation to Ensenada where they begin their grinding process sending juice, skin and seed to the fermentation tanks where they stay for 12 days extracting the colors, flavors and aroma that will give the Cavas Valmar character. Once the alcoholic fermentation has completed the the wine is placed in the wood barrels where the second fermentation called malolactica begins.

At the end of the year the wine is sent to other barrels separating the sediment. They are sent to another facility with controlled temperature and humidity. They remain there aging a minimum of 12 months. After this, a bit of egg whites are added and filtrated, stabilized and bottled to be sent back to the winery where it will spend another 12 months before being labeled to be ready for sale.


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