ELABORATION PROCESS: WITHE 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

PRESSING

Pressing in winemaking
is the process where all
juice from pulp is released
to produce the base wine,
without extracting smell
components and herbal or
oily tastes of stems and
seeds.

Tacama

STRIPPING

Must clarification
process performed after
grape pressing, eliminating
solids and deposits.

Tacama

FILTRATION

Residuals or particles
are eliminated in
this process.

Tacama

FERMENTATION

Must, free of solid materials,
is fermented at a temperature
between 15 and 20ºC.
The purpose is to preserve
original aromas, and therefore,
to obtain the best quality
possible.

Tacama

CONSERVATION

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

Tacama

COUPAGE

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

Tacama

CONSERVATION

Controlled temperature
(15-16ºC). Then, tartaric
stabilization is developed
for 15 days, at -6ºC.
It is filtered again to
finish with the last
conservation process at
approx. 15ºC

Tacama

TARTARIC STABILIZATION

At -6ºC for 15 days.

Tacama

SEMI-BOTTLING

Wine is bottled in carefully
washed and sterilized bottles,
then bottles are 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.