El sábado 26 de mayo, con motivo de la Jornada de Puertas Abiertas, la Ruta do ...
Rías Baixas Wine Route:
Creation Process
The wines of the Rías Baixas Designation of Origin are the result of combining a unique variety of grapes, which are grown on a unique land, by patient and tenacious people which have learnt to maintain a balance between traditions and innovative technologies.
The cultivation
The cultivation of vines in the Rías Baixas territory is a laborious process which requires a great deal of attention due to the many difficulties of the climate and structure of the land, as well as the delicate nature of the varieties of autochthonous grape. For example, a need for sun, as well as excess humidity, have made the vine arbour become the characteristic structure for cultivating vines in the Rías Baixas region. This structure provides the vines with the maximum sun and keeps them far from the humidity of the soil. However, the arbour is not the only method used for growing vines in the Rías Baixas. Another method frequently used is the cultivation using trellises.
The grape harvest
The grape harvest requires thorough control by the Consejo Regulador de la Denominación de Origen Rías Baixas (Rías Baixas Designation of Origin Regulatory Council), which watches over the entire process from the moment the grapes are harvested, as well as the quantity and quality of the fruit. The grape harvest normally takes place during September and early October. The dates on which it begins vary from one sub-zone to another, given that harvests vary depending on the zone. Before starting to harvest the grapes they are inspected for ripeness to decide the best moment for starting to pick in each zone. To do this, the probable alcohol level of the grape is analyzed, and in some cases, total acidity of the must. The grapes are picked and packed into 20 kg boxes, which ensures the fruit is kept in optimal conditions. Rías Baixas Designation of Origin grapes are harvested by hand, mobilizing a 30,000 strong workforce. In the year 2010 it is calculated that a total of 30,000,000 kg of grapes were picked
Making the wine
Wine production comprises a series of phases that require differentiated treatment. These stages are as follows:
- Maceration: Once the grapes have been picked and have successfully passed all of the harvest controls and have been taken to the wine production facilities, maceration begins. In this process, the grape juice, pulp and skins (after crushing and/or squeezing) are kept in contact for a time which varies, but always at low temperatures, below 8°C. The purpose of the cold maceration technique is to extract the characteristic varietal flavours from the skin. This is an optional step that is not used in all wine production facilities.
- Pressing: This is going to extract the grape juice by exerting pressure on the grapes. In the Rías Baixas this is done using pneumatic presses. Prior crushing and/or stalk removal is optional.
- Clarifying: This operation consists of cleaning the grape, separating it and removing the larger particles it contains. In Rías Baixas static clarification with water is commonly used.
- Alcoholic fermentation: This normally takes place in stainless steel tanks at a controlled temperature (around 18ºC).
- Malolactic fermentation: This second fermentation takes place to adjust the acidity of the wine. Lactic ferments trigger the fermentation of malic acid, which is transformed into lactic acid and carbonic acid. In this phase it is worth highlighting the existence of a new, minority production line which consists of fermentation and/or aging in oak wood casks.
- Drawing off: The idea of this is to separate the wine from the lees as quickly as possible once the stage is complete.
- Clarification: The removal of solid elements in suspension. A fining and or filtration process is used.
- Tartaric stabilisation: The wine is kept at a temperature of around -4°C for between seven and 10 days. If potassium bitartrate crystals are inserted, this time can be cut by half. The purpose of this process is to eliminate tartaric precipitates.
- Bottling: The wines of the Rías Baixas can be bottled quickly, even before the end of the year in which the grapes were harvested and batches can continue to be bottled according to demand, or a single late bottling process can be carried out in spring or summer.
The brands
In spite of the fact that all wine-producing operations use very similar production processes, each producer's wine is different from the rest because of the way the grapes are selected and treated, and because of the different manufacturing methods employed. This means that each one producer can offer a differentiated wine, and that a single producer is able to present several differentiated brands or products. The fact is that each wine has a life of its own, and only the workers really know the great effort and work that goes into creating them. However, the Rías Baixas Wine Route offers you the opportunity to visit our area and to discover our wine producers, so you can find out for yourself why our wines are so unique.
