From must to wine

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Once grapes have been led to their optimal maturation during summer months, the moment of harvesting them finally comes: this is when technique takes over from nature, because transforming grapes into wine is an extremely delicate process. After selecting them grapes are pressed in order to get must, a liquid that it a precursor of wine but that will become so only after alcoholic fermentation takes place.

This, in turn, is a process that sees yeasts as its key protagonists, since they transform the sugar contained in the grapes into ethanol and carbon dioxide. In itself this fermentation is a completely natural phenomenon, but the oenologists of Cantina Pedres – Franco Dalla Rosa and Antonio Tiana – monitor it with unwavering attention and rigor. The reason is that its yeasts are living beings, and as such must be looked after constantly in order to avoid them stress or death. This in turn could endanger the fermentation by making it irregular or even stopping it altogether, therefore creating flaws in the finished product.

That is why knowing how and how much one should nourish yeasts is just as important as giving them the best possible environment to operate in, which means acting fast, should the necessity arise, on the temperature of must and on oxygen levels. This is the only way to make sure that we can count on a complete and effective fermentation, which is the keystone of transforming healthy must into quality wine.

As has happened in the vineyards, then, nature’s work is supported in the best possible way by the know-how and expertise of our wine makers in the cellar too, and the philosophy of Cantina Pedres stays the same in this case as well: preventing an issue is better than correcting it once it has presented itself. By doing so we not only allow grapes to express their characteristics in full but we limit any kind of intervention to a minimum, making the brand Cantina Pedres a synonym for quality, healthy and long-lasting wines. A clear example of this is our Classic Line, with Brino, Vermentino di Gallura DOCG, Brino Rosato of Cannonau and Sulitai, Cannonau di Sardegna DOC.