Receiving the Grapes: The grape collection is deposited directly over a container shaped like an inverted, truncated pyramid. Passed through this machine which strips and squeezes, the grapes undergo the first stage in the quality control process to establish their health, their sugar and acid content. This machine removes the grape stems, which, if they were retained, would give the wine an unpleasant taste.
The Wine Press: In the wine press the grapes are compressed. The solid paste which results from the pressing, composed of ‘mosto’ or grape must and ‘orujos’ (other residual grape extracts), is pumped to different storage units according to the wine which is being produced on each occasion. From this point onwards the wine making process assumes three different forms depending on whether the wine to be produced is white wine, red wine or rosé.
