From August to October, Tenerife is immersed in the midst of its campaign to harvest the grapes, the result of many months of work. The southern regions- that are also the warmest ones-, are the first to be harvested, while in the northern areas the recollection can be delayed until the last days of the summer.
Once the harvest arrives to the winery, and after passing all the strictest sanitary controls, as well as the different physical-chemical parameters exam, winemakers and technicians start to work their magic to obtain the unique Tenerife Wines.
White wine making starts when the grapes go into the crusher. The grain is gently pressed until it is broken, pips and scrapes remain intact. Sometimes the grapes go straight into the press. The pulp resulting from the squeezing of the grape is transferred to the press, where the pressure is gradually increased and different quality grape must turned out. Those that come from the crusher and the pressed stand for a few hours in the defrosting deposits, for the solid particles to be settled in the bottom in order for the alcoholic fermentation with to create a fruity must. During this process it is essential to control the temperature and density of the must.
Red wines are made from the must of fermented red grapes along with the solid parts of the grape (skins, pulp and pips). The grape, once quality controls have been carried out, goes to the destemmer crusher. The must and the pulp resulting from the double crushed-destemmed process are taken to the maceration tanks, where either the maceration or dissolution process takes place in the wort coming from the solid part. This process provides the wine its basic characteristics of color, tannins, and aromas.
Simultaneously to the maceration process, the alcoholic fermentation takes place. Once both these processes are finished, the wine is transferred to other deposits to finish its elaboration. At the bottom of the tank there is a paste that is transferred to the press where the rest of the wine is extracted.
After the alcoholic fermentation, the wines remain in the cellar to finish its elaboration. During this time its quality is improved and a series of processes take place, among them the malolactic fermentation (reds), filtration, clarification, stabilization and typing. By this moment the wine is ready to be bottled. The basic components of a bottling line are filter, filler, capper, capper and labeler.
Rosé wines: coming either from red grapes or the mixture of red and white grapes, moreover, their musts have fermented without the skins. In no case can a rosé wine be considered as coming from the mixture of red and white wines in Tenerife Wine.
Clear wines: came from musts obtained by mixtures of red and white grapes or their musts and whose fermentation is partially done in the presence of the skins of the grapes.
Carbonic maceration wines: what makes this fermentation method so different is the fact that it begins with whole, unbroken grape clusters still on the stems.The whole clusters are placed in a closed tank and the start of the fermentation creates an atmosphere of carbonic gas. In these conditions the intact grapes undergo an intracellular fermentation which confers them particular organoleptic characteristics. Once the grape is pressed, the alcoholic fermentation continues but this time without the skins.