White Winemaking

A. Excellent transportation of grapes to the winery  using traditional baskets or plastic crates. The transportation of grapes plays a significant role in the success of winemaking. They must be transported to the winery quickly and intact in order to avoid negative repercussions during the crushing and oxidation process.

B. Destemer Crusher
The stem (pomace) is separated from the grape. Following their separation from the bunch, the grapes are directed to the winepress with the help of a special pump.

C. Winepress
Mechanical and pneumatic wine presses are used. Inside these the collection of must is achieved by means of successive compressions. The best quality must is produced upon the first compression, the so-called free-flowing must ðñüññïãïò , as it contains fewer tannins that give an intense colour and bitter taste when highly concentrated, which is undesirable for a white wine.

D. Mud Extraction
After the press, the must is guided through a pipe to the tanks with a natural flow (this is why the press is located at a greater height than the tanks). Here, the must is cooled to 10°C in order to slow down the beginning of alcoholic fermentation. The particles, which air within the must, settle. This is the so-called mud, in other words sediment which is unwanted in the production of a quality wine. Therefore, the aim of mud extraction is to remove impurities from the must prior to fermentation.

E. Fermentation
Once mud extraction is complete, the clean must is instilled into a clean tank (connected tanks). The temperature of the must is now increased from 10°C to 18°C. The quality of a wine depends to a significant extent on the temperature of its fermentation because this determines the amount of aromatic esters created during fermentation. Once alcoholic fermentation is complete, in other words the conversion of sugars into alcohol, the wine is ready to be bottled after approximately two months. This is a fresh white wine that must be consumed within 2 years at the most from the time of its harvest. For aged white wines, once the must is fermented it is then instilled into barrels where it completes the fermentation process. The wine remains and ages inside barrels for approximately one year after bottling.

Red Winemaking

Α. Excellent transportation of grapes as for white winemaking.

Β. Destemer Crusher
The stem (pomace) is separated from the grape. After separation the grape pulp is then guided to a fermentation tank.

C. Fermentation Tanks
As the grape pulp passes from the åêñáãéóôÞñéï into the fermentation tanks, it begins to ferment at a controlled temperature between 26°C and 30°C.

D. Maceration
When fermentation begins, the pomace (skin and pips) rise to the top of the tank pushed up by CO² (carbon dioxide). It takes the form of a so-called 'hat'. With the help of a pump, the must is pumped from the bottom of the tank back to the top. It is then left to drop over the pomace which absorbs it (absorption). Maceration lasts about 2-3 days for wines that will be consumed when they are young. However, for wines that will be left to age, åê÷ýëéóç can last from about 8-15 days.

Ε. Separation and Pressing
The fermented must (or wine, depending on the duration of maceration) is separated with the help of gravity in order to be transported into another tank where alcoholic fermentation is completed. It is likely that malolactic fermentation will follow here. This is the transformation of malic acid from lactic bacteria into lactic acid which helps reduce acidity. This produces 'unpressed  wine'. The pomace, which is now free of liquid, is directed to the winepress to add more wine quantity which is called 'pressed wine'.

F. Ageing in barrels
Depending on the grape variety and region, red wines are aged in barrels for a period of between 6 months to 4 years. These wines can also be aged in bottles from 2 to...years!