PICKING AND PROCESSING

The grapes are harvested manually, carefully picking a whole cluster, giving the warmth of hands to each grape berry. After the picking, grapes are transferred to weighting. After weighting, the grapes are analyzed at the laboratory in order to determine the quality and other properties – sugar content and free acidity. Depending on the properties of grapes, the material is used either for cognac raw materials, or for the production of raw materials for table wines. Berries are stemmed, crushed, and pressed in order to put out cognac raw materials. Then, the wine is poured to vats for further fermentation. As a result, young dry wine is produced. Here, we have special requirements to cognac raw materials. Only healthy, light, young, and not completely clarified wines are used for processing.

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