Vinification and production of sparkling wine by the classical method
The main feature of sparkling wines produced by classical method (previously named Champagnoise) is represented by the fact of the formation of bubbles in the bottle.
Harvesting the grapes of Pinot Nero and Chardonnay used in different proportions according to the various types of sparkling wine is made at the end of August, when the sugar degree is equal to 11 degrees alcohol. The grape from our vineyards is natural and enriched, giving the sparkling wines made by the classical method an unique elegance and freshness, which distinguishes them.
The hand-harvested grapes are put grape by grape (without crushing) into a mechanical press, which was purchased specifically from Champagne in France. The press is a modern facility, originating from the old square ones for pressing grapes with a tensioning system and is able to squeeze the core of the grapes without tearing the shell (providing the delivery of white grape juice from red grape as Pinot Nero). The resulting juice, selected on the basis of its individual qualities is left to clarify from 24 to 36 hours. After this period is decanted and the clear part is left to ferment. The fermentation lasts approximately one week and ends when the sugar is finally converted into alcohol. So, the resulting wine is aged until next spring, when it will be bottled and capped with a steel plug. The bottles are put on their "bellies" in big grids in a horizontal position at constant temperature of 12 degrees Celsius. This provides a slow flow of fermentation, which would result in the creation of bubbles. Upon completion of the fermentation of the parkling wine it starts to refine into contact with the added yeast, which is allowed to stand in the bottle for at least 30 months. At the end of this stage, the product is ready to meet the expectations of the demanding customers, but before it is bottled with corks it is necessary to remove the yeast, which has already clarified it to vitreous luster. The whole process is divided into two separate phases. The first, called remuage consists in the removal of the sediment from the yeast to the plug. Laying the bottles on specially designed stands every day they are slightly rotated and the result of this is a vertical position with the neck down. The second phase is called degorgement and it helps to remove the sediment accumulated on the plug. The small foam pushes the sediments out. Immediately after the bottle passes through the machine RASATRICE to be achieved the required level and possibly liqueur d’expedition, which serves to give the wine the needed sugar. After two months aging the wine is ready to reach our clients.
The production of red wines is intended to extract the consistency, which is contained in the skin of the grapes. To achieve this purpose it is necessary to leave the skins to mature into the grape juice during the entire fermentation of grapes. The quality of the process depends on the sophistication of the processing of the skin of the grapes. The production of our red wines is made in the part of our cellar which is built on floors and specially designed this to avoid using pumps during the important processes of crushing and squeezing (extracting). The grapes come from the vineyards at the top floor and after clearing falls directly into the fermentation tank, which is located on the middle floor. Stirring of the skins during the fermentation process is made for the wines produced in Elenovo without any means, but solely with the aid of technology called delestage, which best preserves the delicate skins. The so-called Svinatura is also made without the use of any pumps. The juice and the wine mark free fall in the bath and then in the press which is located in the lowest part of the cellar. The wine mark is pressed to be able to squeeze out the part of the wine juice left in the skin. So, the obtained wine after 2-3 days of decanting is poured into barrique barrels, where it begins the process of aging which prepares the wine for bottling.
The production of white wines has the aim to divide the skins of the juice prior to fermentation in order to avoid the withdrawal of substances which may alter the color and preservation of the white wines.
The grapes are harvested by hand and transported in BINS where it is clustered and squished. The obtained mash - juice, if necessary is cooled to 12-14 degrees Celsius. Then, it is sent in the pneumatic press that extremely delicately and sophisticatedly presses the mash in order to extract the juice. After this process, the juice is put to decant for 36-48 hours. After the removal of the clear juice from the sediments at the bottom, the process of fermentation begins which must be slow and continuous and may last from two to three weeks. Upon the completion of the fermentation 2 overflows are made in the next 10 days, which is typically poured into steel vessels for aging at the end of winter when it is ready for bottling.
Only the best selection of Chardonnay are aging one year in barrique. In this case the end of the fermentation takes place in the wooden vessel, where the wine remains for a year without overflowing into another barrel.