The difference

It is well known that grapes that are harvested from vineyards contain all the substances that influence wine quality. Pressing is the main process by which grape juice and solids are separated. During this process, extraction of phenols, which affect bitterness in the wine, increase. Most of these compounds come from the stems, seeds and skins. The reduction of the total phenols, in the juice, is important in producing wines with a desirable aroma and taste. Of course, a certain amount of phenols is important to express varietal character. Our method of pressing lowers the amount of solids by about 55 - 65% depending on the variety and condition of grapes. Combined with settling and centrifuging, further solids are decreased. In most of our juices, we have far less than 5% solids, which provides a cleaner fermentation and a higher overall quality of wine. A decrease of solid content in the wine juices, before fermentation is one of the keys to higher quality. Simply stated, fewer solids and less phenols make the wine less bitter and properly balanced. What does this mean for the average home winemaker? It means you have a wine that is ready to drink after a few months without the harshness associated with carbonic maceration. Wines fermented on the skins, take years to smooth out. Our wines are described as being young and cleaner with far more fruitiness in them. Well over 99% of the effort to produce a well-balanced wine is secured by the professionals of the supplying wineries. With their vast knowledge you can take our juices home to your private cellar and ferment them as the professionals do. No mistakes, no more unacceptable nose and taste. We guarantee success following our instructions and you can't make mediocre "plonk" wine. In our business the quality is paramount.

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