It is essential to harvest the grapes, which in Argentina is usually carried out between the months of February and March. In addition, when the grape is picked it has to show a suitable state of maturation in order to extract the highest quality from it.
This process is by which the grapes are separated from the rest of the cluster, which is known as stalk. The objective of separating the grapes from the branches and leaves is because they provide flavors and aromas that are bitter to the broth during maceration.
After the cluster is shelled, the grapes are passed through a treadmill to break the skin of the grape, called the skin. This is how the juice is extracted to facilitate the next step, but it should not be squeezed too much to avoid breaking the seeds of the grapes, which would add bitterness to the broth.
Maceration and fermentation
The juice that is extracted will be kept at a controlled temperature for a few days, thus allowing fermentation and thus acquiring the required color. In these tanks and through its own yeasts, the alcoholic fermentation process begins since, in them, the sugar from the grapes ends up transforming into ethyl alcohol. This process lasts, depending on the type of wine and must take place at temperatures not exceeding 29ºC.