Thermovinification

Today, the extraction of color by increasing the levels of fruit is of the greatest interest in the vinification of reds, and on the other hand, the application of cracking in fermental white wines.

Thermovinification consists of heating the grapes to 60-75 ºC, maintaining this temperature for some time depending on the raw material and then cooling everything to proceed with fermentation. The freshly destemmed and crushed pulp goes through the piping system and reaches the tank.