In Vegamar, the process is under control at all times, since the vines begin to sprout until the bottle is out of the cellar, controlling the quality of the fruit, the harvest, the winemaking process and the aging.
A very important advantage for Bodegas Vegamar is controlling the ripeness of the grapes. As Vegamar owns its vineyards, the harvest is done only when the maturity of the grapes is ideal to our purpose. We sample different estates and using the appropriate analysis will determine the maturation of the grapes, not only its chemical ripening (probable alcohol content and sugar concentration), but also the polyphenolic maturation and ripening by tasting the grapes. When all these parameters are at its optimum stage we began the harvest.
The harvest is done by hand or machine, depending on the type of wine that is intended, but always from sunrise to approximately 10:00 a.m. So that the temperature of the grapes is not to high.
For our greater wines, with small production, the harvest is handmade in 15Kg plastic boxes. The rest of the production is harvested mechanically, since manually it would require too much time and the grapes won’t reach in the winery optimal conditions.
Harvesting in a short time, within hours of low temperatures and the proximity of the vineyards to the winery, at most 5 Km, we ensure that the grapes are in perfect condition, preventing oxidation and early unwanted and uncontrolled fermentation before they arrive at the winery.
We decrease the temperature of the vintaged grapes for a greater extraction of aromas and flavors, before the fermentation begins.
The harvest is left in the stainless steel tanks at a temperature about 10 ° C so that it performs a pedicle maceration long enough to get the desired flavors. Grapes are pressed using a very smooth pneumatic press. We let the obtained must decant by gravity, without any physical process that may impair its quality, for it to stay as clean as possible. It’s racked to another tank where fermentation takes place at a controlled temperature of 13 ° C.
The grapes are left on the stainless steel tanks at 15ºC for a few days, with the aim of extracting aromas. When fermentation begins, the temperature is controlled at 27-28 º C, the hat is sunken daily (the hat is produced from the grape skin that stays floating on the surface of the tank) by pumping where it is mixed whit the entire contents of deposit. Once the fermentation is over, the free run wine (wine that has not been pressed) is taken to another deposits and the paste is carried to the press, where we’ll get the press wine. For winemaking, we only use free run wine, the yield is lower but we get high quality wines. The press wine is sold.
The wine is aged in American and French oak barrels. According to the result we seek will use one or the other and determine to what extent. American oak is medium roast Finisse type, providing fine and delicate vanilla and exotic aromas. The French oak is medium toast Allier type from the Allier and Troncais forests, with very fine grain section that enriches the wine slowly, respecting the tipicity of the grape varieties and highlighting the spicy aromas. The barrels capacity is 225 liter, they are located in the temperature controlled barrel room, where wine is aged at a proper rate. The life of each barrel is around 8-9 fillings. Depending on stile of wines want to obtain, we will do a more or less long ageing, between 12 and 36 months, always controlling the evolution of the wines, both in barrel and in bottle, to bring them to market in the optimum moment for its consumption.