Fermentation is carried out in open rustproof steel tanks. The mosto is conditioned to a temperature of 25ºC (77ºF) and enriched with certified and approved nutrients in preparation for infusion with oenological yeasts.
Our process includes two different types of fermentation:
The process by which the sugars in the mosto are converted into ethyl alcohol using yeast.
A simplified process of fermentation is:
Sugars + Yeast ==> Ethyl Alcohol + CO2 + Heat + other substances (that contribute certain tendencies and characteristic aromas)
Alcoholic fermentation lasts approximately 3-4 days. It is an exothermic process, meaning, energy is created in the form of heat. Carbon Dioxide (CO2), in its gaseous state is also produced during fermentation giving the bubbly “boiling” appearance and the characteristic aroma assimilated to fermentation.
This “boiling” causes the solid parts of the mosto to rise to the surface, forming a thin layer called a “sombrero”. This thin layer protects the mosto from oxidation and bacterial attacks, creating an anaerobic (free of oxygen) environment giving way to the second fermentation.
B) Malolactic Fermentation:
This process takes place after the Alcoholic Fermentation and is responsible for transforming malic acid into lactic acid via lactic acid bacteria. Ethyl lactate is an ester molecule resulting from a chemical reaction between lactic acid and ethanol which produces subtle aromas of butter, milk, honey and pear, apple and banana notes.
Malolactic Fermentation lasts from 4-7 days. It is during this process that the acidity is reduced in the mosto, resulting in a smooth end product and rendering it the aromas and notes mentioned above.