Premise

Whoever has to that to do with the wine, knows how much arduous is but at the gratifying same time to extract from selected grapes this jewel "nectar of the gods". This guide doesn't have of certain the pretension to treat to fund all the various aspects of the production of the wine (therefore I always suggest to address to a good enologo), but to do one dollied on the process of vinificazione, so that to impassion above all who for necessity or for hobby decides to produce for itself or for others the wine.
From the reading of the wise following you will notice some underlined key words, cliccabili with the mouse, these immediately will postpone you to the products of the firm SPAGNI.


The wine cellar

The wine cellar is the place in which everything the operations of vinificazione will happen. Very often the mole-vinificatore it ignores his/her importance. In first place if it prepares him more local, it is to distinguish well the place for the pressing and fermentation, that for the maintenance in wood containers (strokes) or steel and finally that for the maintenance in bottle. If instead the space is modest it needs to try to optimize him/it paying attention to the cleaning and the temperature and damp. As wine is an organic mixture, full of microorganisms, yeasts, bacterias and ferments it needs that this long live in a healthy environment hygienically (mortar walls, floor tilted for outflow of the waters), aired, with a 75% middle damp and with a temperature among the 11-16°C (to avoid to set the containers next to sources of heat). Finally in the same environment it doesn't owe vinegar presence to be you or of harmful substances (gasoline, varnishes, herbicidal, insecticides).
The place for the last phase of the vinificazione, in other words the refinement in bottle has to be particularly dark and coolness, that's why a buried place and turned to north it is always the most suitable.

Principal equipments

To avoid that to the last moment you manifest him the necessity of one of these tools, I immediately quote a synthetic list of what it doesn't have in a good wine cellar to miss:
- pomp centrifuge for food use
- steel funnels inox of various measures, for you decant
- steel buckets 10-12-15 liters inox
- plastic basin from 50 liters for rimontaggi
- steel sieve inox to remove residual peels during the rimontaggis
- pipes for you decant, in rubber for food use, of various diameters
- damigianette in glass of various dimensions
- corks colmatori in aluminum for strokes and carboys
- cork corks
- utensils for urgent reparations (keys English, hammer, screwdriver, portable lamps, torn)


Discourse apart for the containers, by now abundant those in wood, the market offers various formats and solutions for the containers of stainless steel. Very used they are those to afloat cork: this solution allows to tap only the necessary wine, without making to come into contact with the air the remaining wine.
It stays well understood that is wanted to grow old an appreciated wine it always needs to use the wood barrels (from 200 to 500 liters), the most suitable essence is the oak, for the characteristic his/her organolettiches and of impermeability.
Finally, but not less important, the carboys. You/they can be of various formats (the classical one is of 54 liters), it is particularly suitable for the white wines, since the glass doesn't influence on the color and on the aroma. Besides the carboys serve for the rabbocchis and the colmatures and to preserve the wine before the imbottigliamento.

The Vintage

The process of vinificazione begins before the vintage, in other words of the phase of harvest of the grape from the grapevine. The vine must be manures and taken care of with special products, having the adroitness to interrupt every type of chemical treatment from end July, so that the grapevine has the whole time to have washed from the rains of August.
The harvest of the grape has to happen to complete maturation of the grape (precisely some first if it deals later with white grapes or some for the red grapes). In this phase it is important to reduce to the least one the acidity, the clusters they are separated been green, those with mold and those rottenness for guilt of birds or hailed. Also the leaves should not be us in the wood cassettes.
The choice of the type of vine, said uvaggio, to produce a certain type of wine must have done following the classical uvaggis of the zone of origin and consulting an enologo. I recommend to the alone more experienced vinificatoris to experiment particular uvaggi.

The pressing

The vinificazione has beginning with the pressing and concludes him with the alcoholic fermentation, in other words that biochemical trial that turns the sugars and the water of the grape into alcohol and carbonic anhydride.
The pressing is advisable to do her/it with cars motor pigiadiraspatrici, in other words able to press the grape and to discard the contemporarily rasps. In fact, cars pigiatricis to rolls, press both the grape both the you rasp, these last doesn't do what the degree of acidity to increase and they will give an unpleasant woody taste to the future wine. The must is directly pumped in the tub up to fill its three quarters, in fact, during the fermentation, the must increases of volume.

The tub Fermentation opened
The phase of the fermentation has beginning when the must is found in the tub. To avoid not to check this fundamental trial against the taste and of the color of the future wine, is opportune to introduce in the must you leaven selected, easily available in commerce. The yeasts must be activated in a bucket clean container 10-15 liters must and later around 3-4 hours poured in the tub. If we wanted to follow the canons of the biological agriculture we should gather some cluster of grape a few days before the vintage, to press him/it to hand in a clean bucket and to get a must in fermentation.
Other important parameter is the temperature of fermentation, this should not be never inferior to the 18°C, in fact, in the cold zones he resorts to heaters to hold her/it constant.
The must in fermentation emits gas that pushes the solid parts (vinacce) upward, in the turn of little time they come him to create two separate parts, one liquid in low and a solid peels and vinacce, the so-called hat. These are separate from a thin layer of carbonic anhydride. It is well as that the liquid comes in contact with the vinacces to give color to the wine, they are had to periodically perform these operations:
- Fulling: with a baton the hat breaks him and is given oxygen to the must;
- Rimontaggio: it is withdrawn with a pomp or with buckets by the fund of the container around a quarter of liquid must and it directly pours him on the hat.
The duration of the maceration of the must in the tub can vary according to the type of wine: up to 15 days if it deals with aging wines, around the half if we are in presence of young wines.

The "svinatura"
The trial in which wine gets by from the tub and him decants through an elettropompa to a clean barrel, he/she takes the name of svinatura. During this first I decant, seen the elevated presence of peels in the must it is to insert well a protective net to protect and to preserve the duration of the motor.

The pressing
When it will realize us that in the tub you/they will have been alone bathed vinacce, these you/they will be systematized in a mechanical or hydraulic press and subsequently you press. At the end of the torchiatura vinacces will remain pressed good material for distillates or to manure.

The slow fermentation
Our wine is now found in the wood barrels or in containers of stainless steel. Now the fermentation happens very more slowly and will extend him for about one month up to his/her suit exhaustion, in other words wine will stop of "to fizzle."

The maintenance
When wine stops producing carbonic anhydride, it becomes particularly vulnerability to the air, from now on the risk of illnesses multiplies him. Therefore we will have to pay a lot of attention to fill up to the edge the barrels, the containers with afloat always full and the carboys, preccupandoci to seal them with specific closings (corks colmatori) in degree to check the level of the liquid in the container. If the level of some container was lowered it is immediately to handle well the rimontaggio with wine of the preceding year or of the same preserved in small carboys.

The decantation
The first one I decant it must be effected around 15 days after the end of the slow fermentation, about to half November. The you decant they are necessary to remove the residue of the wine. To improve the characteristics of the wine is to effect well the I decant with a filter to sack with elettropompa, that to accelerate the times of the operation, allows further already visible results from the first passage. The following ones you decant you/they must be performed in January and end February. For these you decant suggestion to use a filter to cardboards of fiber of cellulose, in fact, by now the wine it is sufficiently settled and clean and therefore it can be proceeded to its brillantatura.
To this point our wine is ready for the aging in barrel if it deals with red wine of a certain importance, or you/he/she can be bottled for leaving to sharpen him/it in bottle for other 7-8 months so that all those imperfections of the youth is eliminated.

The bottling
This phase must have effected following scrupulous norms of hygiene, all the tools and the used bottles you/they must have washed and sterilized. To establish the best day for the imbottigliamento has always been subject of discussion, by now estates in scarce consideration the lunar phases from the modern enologia, he has the tendency to make trust to the climatic conditions, the most proper days to bottle they are those sunny and with tall pressure.
To bottle can be chosen among a vast range of riempitrici to fall. Some have the possibility to suit himself/herself/themselves for various formats of bottles and bottiglioni.
The bottles must be cover within brief time, here then that they come in help manual tappatrici, to pressure, seed-automatic.


Stocking
Bottled wine has to be preserved in a fresh place for the whole year (around 15°), dark, with scarce damp, away from harmful odors (gasoline or poisons), therefore absolutely forbidden the garage.
For the first 10 days the bottles have to be in vertical position, so that the corks can be dilated. Then you/they must be stretched on a side and firmly stops the one with the others. This position bathes the cork that mostly expands him and it increases its abilities of estate. If the cork is healthy there will be no problems that wine takes the classical taste "of cork". If the bottles were held in vertical position instead, the risk could be taken that the cork him buckets and you allow to pass too air facilitating the to rise up of illnesses.



The wine's illnesses

As I have more times repeated the wine it is an alive element and as such transformations subject organolettiche. As all the living beings are illnesses subject, that you/they can be taken care of if preventively recognized. Here following a list of the principal illnesses caused by bacterias biochemical modifications. In general however when we find us of forehead to one of these the cause it is to impute to the scarce attention to the hygiene of the tools and the places turned to the vinificazione. For the one that approaches as small producer to the vinificazione the risks to contract one of the following illnesses they are greater, since it doesn't have him all that machineries and shrewdness by now common in the professional wine cellars. That's why wine must have checked from a laboratory enologico toward November and to end April, at least for the first two seasons.

Fioretta (Mycoderma wines): it manifests him with the formation of a thin white layer on the surface of the wine, it becomes often subsequently more and more up to that he doesn't detach and it falls on the fund, to this point in surface it creates one new. The ill wine of fioretta doesn't change too much at first, but then it begins to take that unmistakable vinegar taste.
The fioretta easily develops him in wines exposed to the air, therefore suggestion to always hold the containers full to the edge or to equip them with corks colmatori.
The therapy most common for the wine struck by fioretta it is to filter him/it and to decant him/it in a clean barrel and solfitata. Before however it will need to detach the veil of superficial fioretta so that to leave him/it on the fund of the barrel. If wine were already in bottle the only remedy it is to consume him/it within brief time.

Acescenza (Bacterium vinegars): it is the most diffused and dangerous illness, in fact, if diagnosed in advanced phase, it has irreversible effects, in other words there are no remedies. You introduces as a white-grey layer on the surface of the wine of vinegary odor. Subsequently the layer falls on the fund and begins to give odor and vinegar taste and to clear. To prevent such illness needs as always to follow to all the norms of hygiene having care to discard in vintage all the rotten and vinegary clusters.

Turned: typical illness of the wines of warm climates and few alcoholic, produced by non healthy grapes. You manifests with a progressive intorbidimento of the wine, that a denser part makes distinguishable. To prevent this illness is to effect well a discreet number of you decant. If discovered for time you/he/she can be tried to filter the wine and solfitarlo with 5-10 g/hls of sulphurous anhydride.

Filante: illness typical of the bottled white wines, wine becomes less diamond and oily. If wine is already in bottle the defect you/he/she can spontaneously regress, the substances alterantis fall on the fund.

Alterations chemist physical: Wine can become turbid and to change of color if it comes to contact with metals or with products to contained ferrous, cupric and fosforoso.

Alterations of the taste and the odor: these are caused by the not observance of the hygienic norms. And' fundamental the periodic cleaning of strokes, carboys, containers, pipes, besides in the places of the vinificaziones and in the wine cellars it doesn't owe the presence of motors to be you to burst (motion, auto, tanks of gasoline, gas-oil and varnished) .

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