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Red Dry Wines



Red wines are considered much more roughly the white. They differ high extraction and completeness of taste. Colouring and tartness of a drink is defined by influence of painting tannins which contain in stones, a thin skin and crests of fruits. Besides, red wine contains provitamin Ð strengthening walls of blood vessels and rendering beneficial influence on microflora of a gastroenteric path. For use grades of Cabernet, Saperavi, Matrassa and Hindogny are optimum. Usually natural red wines have 11 – 13 %-s' maintenance of alcohol and acidity 5 – 6 g/l. It is necessary to notice that in the course of time endurances sharp tartness vanishes, being replaced by pleasant velvety taste. It is considered that the drink opens the best qualities after 5 – 15 years of correct storage. The "know-how" consists in the following. Mezga, this is pressed fruits place in a flank on 3/4 volumes and at once add 2 % of ferment. In the course of rough fermentation weight mix and cover with plywood sheet. All firm particles movable by carbonic gas gradually come up on a surface, forming so-called "cap". She creates very favorable environment for occurrence of uksusno-sour bacteria under which influence painting substances collapse and become brown. Therefore some times a day mezga it is necessary to mix intensively, destroying "cap".


For convenience of realisation of this process use a lattice from thin wooden barrel which establish on 1/3 heights from capacity edge. Thus, appearing "cap" does not rise over a mash, and remains in the wandering weight. But, nevertheless, even in the presence of a lattice, mezga all the same it is necessary to mix often.

Through 3 – 4 days rough fermentation comes to an end, and the mash gets the dark colour, the sated taste and aroma if one of qualities not intensively enough wine is possible for 1 – 2 days to leave in capacity. The moment of branch of a ready drink from mezga renders great value on its properties. If the mash merges through 4 – 5 days it has a soft delicate taste and aroma, but is not capable to long storage and should be drunk within 6 months. At longer contact of wine with mezga, nearby 6 – 9 days, it becomes more tart and rigid, however gets ability to endurance with which current the drink opens the best flavouring qualities. Then the wrung out mash pour in oak flanks to the edges and close with the help of the stopper, there it should be not less than 2 – 3 months in a dark place at temperature 8 – 10°C. During this time liquid evaporation is possible, therefore it is necessary to watch endurance process constantly and if necessary to add capacity low alcohol wine, 9 – 10 %. Then a drink separate from the formed deposit, spill in bottles and cork.



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