Wine Making
— Wine Making Process —
1- Harvesting
The sugar content of the grapes is meticulously gauged using a refractometer to ascertain the optimal readiness of the grapes for harvest. Our commitment to quality entails hand-harvesting, as mechanical methods can be harsh on both the grapes and the vineyard. Once harvested, the grapes are transported to Château Cana winery, where they undergo careful sorting to eliminate underripe or spoiled grapes. Subsequently, they are graded based on their quality and meticulously weighed to ascertain the precise quantity necessary for fermentation.
2- Crushing and Pressing
The sorted grapes undergo meticulous de-stemming and crushing. This modern equipment not only ensures remarkable sanitary conditions but also enhances the wine's longevity and quality.
3- Fermentation
The juice starts natural fermentation within a remarkably short timeframe of 6 to 12 hours. With the help of wild indigenous yeast, fermentation occurs at a controlled temperature range spanning from 12°C to 18°C. This process typically unfolds over a duration of 3 to 4 weeks.
4-Aging and Bottling
Before the wines are sealed with a natural cork, we make sure that the delicate balance of the wine is preserved with utmost care. Depending on the wine bottles, some will be filled young directly from the stainless steel tanks and some will be aged in oak barrels in durations ranging from 6 months to 18 months. This meticulous process serves to safeguard the wine's integrity, ensuring its pristine quality and preserving its distinctive character to savor upon uncorking.