Vinification Process
Red Vinification
The grapes maturation degree is a determinant factor to a good red wine elaboration. Besides, it is fundamental that the grapes are healthy. Courmayeur believes that a big wine start to be elaborate still in the vineyard. Trough the adequate cares and maturation control, we obtain grapes of excellent quality, capable of origin wines with great structure and potential.
After arrive at the winery, the grapes are selected and processed. By the desengace and a light crushing, we extract undesired compounds of grapes, responsible by herbaceous flavors and aromas.
The alcoholic fermentation happens with grape’s peel, looking for obtain fenolic compounds and aromas that will give color and structure to the wine. During the maceration, it is important to do settings frequently. This care makes more easily the polyphenois extraction.
At Courmayeur, the dating backs are automatic realized by an equipment that allows the programming of the number and duration of operations during the time of wines maceration. The fermentation temperature is constant keep about 25 and 28ºC, preserving the grape’s aromas.
When wine have good color and structure is realized the descube, that is the separation of the wine and the solid part. The wine’s alcoholic fermentation is finished without touch with the peel.
When the alcoholic fermentation had finished, starts the malolatic fermentation (transformation of malic acid in latic acid), resulting in natural wine desacidification. This process control is fundamental to obtain wines with complex aromas (e.g.: Reserva Courmayeur Cabernet Sauvignon).
After this, the wine stays resting in the stainless steel tanks or oak barrels per one year, waiting for the ideal moment to be bottle.