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RIOJA WINE PRODUCTION

RIOJA WINE PRODUCTION. By Antonio Maciá Soro. H I S T O R Y. A Special Wine Like most of the great viticulture regions of Europe, the face of modern Rioja was cast during the 19th century.

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RIOJA WINE PRODUCTION

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  1. RIOJA WINEPRODUCTION By Antonio Maciá Soro

  2. H I S T O R Y • A Special Wine Like most of the great viticulture regions of Europe, the face of modern Rioja was cast during the 19th century. • With the hope of escaping phylloxera, the deadly vine louse found in Bordeaux, many successful Bordeaux growers began moving south across the Pyrenees to La Rioja in the 1870's. • Modern Rioja spends more time in small oak barrels than almost any other modern wine. Processing Lines

  3. S O I L S A N D C L I M A T E Processing Lines

  4. S O I L S A N D C L I M A T E Processing Lines

  5. S O I L S A N D C L I M A T E Processing Lines

  6. S O I L S A N D C L I M A T E Processing Lines

  7. M A K I N G • There are five basic components or steps to making wine: • Harvesting • Crushing and Pressing • Fermentation • Clarification • Aging and Bottling P R O C E S S Processing Lines

  8. M A K I N G • Harvesting or picking is certainly the first step in the actual wine making process. • In order to make fine wine, grapes must be harvested at the precise time, preferably when physiologically ripe. • Harvesting can be done mechanically or by hand. • Once the grapes arrive at the winery, reputable winemakers will sort the grape bunches, culling out rotten or under ripe fruit before crushing. P R O C E S S Processing Lines The Harvest

  9. M A K I N G • Crushing the whole clusters of fresh ripe grapes is traditionally the next step in the wine making process. • Today, mechanical crushers perform the time-honored tradition of stomping the grapes into what is commonly referred to as must. • Mechanical pressing has also improved the quality and longevity of wine, while reducing the winemaker's need for preservatives. • Up until crushing and pressing the steps for making white wine and red wine are essentially the same. P R O C E S S Processing Lines Crushing and Pressing

  10. M A K I N G • Fermentation is indeed the magic at play in the making of wine. • Many winemakers prefer to intervene at this stage by inoculating the natural must. • Fermentation can require anywhere from ten days to a month or more. • Sweet wine is produced when the fermentation process stops before all of the sugar has been converted into alcohol. P R O C E S S Processing Lines Fermentation

  11. M A K I N G • Once fermentation is completed, the clarification process begins. • Filtering and fining may also be done at this stage. • Often, winemakers will add egg whites, clay, or other compounds to wine that will help precipitate dead yeast cells and other solids out of a wine. P R O C E S S Processing Lines Clarification

  12. M A K I N G • The final stage of the wine making process involves the aging and bottling of wine. • After clarification, the winemaker has the choice of bottling a wine immediately, which is the case for Beaujolais Nouveau, or he or she can give a wine additional aging as in the case of Grand Cru Bordeaux and great Napa Valley Cabernet Sauvignon. P R O C E S S Processing Lines Aging and Bottling

  13. Q U E S T I O N S What is the right temperature for the tasting of each type of wine? How can I know the age of wine? How must the uncorking be done? Processing Lines

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