Aged dry red wines are also known as "collector's wines". Because it takes a long time to mature, the wine has a collector's significance, and most of the world's famous wines belong to this type, generally with a distinct personality. Although not all of wine, it is often the goal pursued by winemakers.
Aged red wines are ripe for optimal ripeness, with a sugar content of more than 230 g/L, tannins ripening smooth and high phenolic content. In terms of process, moderate crushing, complete destepteration, and grapes generally need to go through strict sorting to ensure the consistency of maturity, cold impregnation is required before fermentation, cold maceration temperature is controlled at 12-15 ° C, during this period, any oxidation or contact with air is prohibited, according to the situation of the grapes, tannins are added to protect the color of the wine, and then yeast nutrients or activators are added to promote the growth and reproduction of yeast, to avoid yeast hypoxia so that the wine produces a reducing taste The fermentation temperature is generally below 28 ° C, the need for a longer period of circulation, especially in the fermentation process for an open cycle, after the end of alcoholic fermentation is generally carried out for a long time after the maceration process, according to the tasting situation to determine the separation time of the skin residue, and then as soon as possible in the oak barrel malic acid - lactic acid fermentation, and with the feet of aging, can be aged in oak barrels for about 12 months, can be used for a longer time for natural clarification, and finally need to be aged in the bottle.
Wine grapes
Grapes are hand-selected before winemaking
Manual operation in winemaking
Wine aged in oak barrels
Wine aged in oak barrels
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