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1- Reception
2- Crushing
3- Fermentation
4- Pressing
5- Barrel maturation
6- Bottle maturation
7- Market
c) Slow fermentation
After maceration, the liquid is sent to another tank, where fermentation is completed. While the first part of the operation lasts from 6 to 10 days and is known as tumultuous fermentation, the second stage lasts nearly twice as long, from 10 to 20 days, depending on the temperature, and is known as slow fermentation. In this second stage, the liquid continues giving off carbon dioxide and the must-wine of the cap is stirred so that the liquid can continue to flow. This operation is known as remangue in Spanish (meaning rolling up one’s sleeves) because it is usually done by hand. Later, via siphoning, this must-wine, called mosto sangrado (siphoned must), is extracted by gravity, leaving a rough, highly-coloured liquid that can, with time and care, produce good quality wine.
d) Pressing
The remaining grape residue is sent to a press where presswine is squeezed out under great pressure. This richly colored wine is low in alcohol content, rich in tannins and very astringent. The remaining must solids are used in distilleries. The different types of wines obtained during these processes complete their particular type of fermentation separately.
e) Racking and maturation
During racking, solid materials begin accumulating at the bottom of the tank. This clarifying process, which cleans the wine, is enhanced by cold conditions and low exterior temperatures, which accelerate separation. The wine's original reddish tones become purple. Racking is repeated periodically, to avoid contamination of the wine by the decomposition of solid materials.
Once fermentation is complete, the wines are separated according to their quality and decisions are made about whether they should be destined for sale as Vino Joven or kept for maturing and ageing (Vino de Crianza, Vino de Reserva, Vino Gran Reserva).
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