Making Process
1) The grapes arrive at the wine cellar
2) Destemming, 50% (one half is destemmed and the other is not)
3) Treading
4) Pressing (approx. yield 70%)
5) Must is moved to the vats, debourbage process
6) Decanting
7) Must is moved to the fermentation vat, where it is kept at a temperature of 17º for 12 days.
When the yeast has dropped to the bottom (lees), the liquid is decanted once again and the lees removed. We now have the basic mixture that will become Txakoli. The next two processes carried out here are:
- Cold stabilisation (10 days at 4-5º below 0)
- Filtering in the main vat.
Bottling and sale
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