ELABORATION PROCESS: RED WINES

Tacama

WINE HARVEST

Before receiving the grape,
it is regularly tasted in the
field and some samples are
taken to the laboratory
for analysis. According to
this, the wine harvest
date is defined to achieve
ideal maturity.

Tacama

DESTEMMED

Stems are removed from
the bunch, which is the
woody part of the grapes.

Tacama

VATTING AND
COLD MACERATION

Grapes are harvested,
fermented and macerated
separately by variety.

Tacama

ALCOHLIC FERMENTATION

Fermentation temperatures
(23- 30ºC) and maceration
periods (10 to 25 days) are
different depending on the
grape and the wine desired.
Higher temperatures and longer
time is needed for more structured
and complex wines.

Tacama

DEVATTING

Devatting date is
defined according to
the daily wine tasting

Tacama

MALOLACTIC
FERMENTATION

It is made by bacteria
that transform malic acid
into lactic acid. Wine is
naturally rounded off in
this process.

Tacama

CONSERVATION

At 15-16ºC.
Always separately.
Continuous tastings.

Tacama

ASSEMBLY

The consultant,
Pr. Pierre-Louis Teissèdre,
is present when tasting all
wines of the year for the
final coupage.

Tacama

CONSERVATION

Controlled temperature of
15-16 ºC. After that, tartrate
stabilization is done for
15 days at 6ºC, and then it
is filtered again for the last
conservation process at
approximately 15ºC.

Tacama

BOTTLING

Wine is bottled in
carefully washed and
sterilized bottles,
then the bottle is
closed with a specially
made cork

Tacama

LABELLING

Labels are put on bottles.
Labels are applied immediately
after bottling unless wine
is subject to an aging period.

Tacama

READY TO SERVE

When the stabilization
process ends, Tacama wine
is ready to be enjoyed.

Tacama

ALCOHOLIC BEVERAGES ARE HARMFUL TO YOUR HEALTH.