The grape harvest is not only the first step in winemaking, but a key phase that influences the final quality. At Bodegas Alejandro, we apply a detailed process that preserves the freshness of the grapes and prevents unwanted fermentations caused by heat.
Manual harvesting: less damage, more control
High temperatures can cause grapes to begin fermenting in a matter of hours if not handled properly. To prevent this, we harvest by hand in small crates, allowing for better selection of the bunches and preventing the weight of the load from breaking the berries and releasing must prematurely. This must, exposed to heat and oxygen, could initiate spontaneous fermentation or develop defects in the wine.
Cold as a quality tool
Once harvested, the grapes are transported to a refrigerated container to maintain a low and stable temperature. This is crucial because the yeasts present on the grape skins are very sensitive to heat. If the temperature rises, they can become uncontrollably active, leading to irregular fermentations and affecting the wine's aromas.
Gravity destemming: precision without aggression
In the winery, the grapes undergo gravity destemming, a method that allows the stems to be separated without strong mechanical pressure. This reduces the extraction of herbaceous compounds and harsh tannins that could give the wine a green or bitter character.
Furthermore, before fermentation, we apply cold temperatures to the tanks to perform a pre-fermentation maceration. This technique helps to extract more fruity aromas and enhance the wine's complexity without extracting too many tannins during the first few days of contact with the skins.
From the vineyard to fermentation, every step is designed to ensure the grapes arrive in the best possible condition, respecting their character and ensuring that each bottle reflects the essence of our terroir.
