Modernized Wine Distillery

Each individual tank is connected by a valve to a central panel, where a specific temperature suitable for that type of wine can be ordered from each fermentation barrel.

Particular attention is paid to vine maintenance technology, in the sense that the unit permanently has specialists who check the evolution of the

vines in vegetation. Thus, if it is found that the vine is in danger of being affected by any disease, the specialists intervene manually, in the first phase.

For White Wines: The grapes brought in from the vineyard have a high temperature that varies depending on how sunny the day is. After being passed through the grubber, they then go through a large, industrial cooler, where their temperature drops to 10-12 degrees. It is a mandatory process, because if they were pressed directly, without cooling, during the 2-3 hour pressing cycle, unwanted fermentations and the loss of the specific aromas of each variety could occur. That is why cooling the grapes is extremely important and in the Viișoara Winery it is a mandatory process. Once cooled, the grapes reach the press, at a temperature of up to 10-12 degrees.

In the fermentation process temperature is a key factor. That is precisely why the white wine makers are equipped with 2 oversized cooling or heating jackets.

For Red Wine Vinificators

The pistons once used to periodically immerse the mass of red grapes were eliminated. Those pistons were aggressive and they would damage the grape skin, further damaging the quality of the resulting wine seeing as how the quality of wine virtually lies in the integrity of the skin. That is where the best tannin and the best substances of colour and flavour are found…

The harsh pistons are just a distant memory now. Today, wine technology is completely different as well. The grapes now come from the field at a high temperature and they are destemmed. They no longer go through the cooling process or the press, instead they are sucked in and inserted into the red wine vinificators which are provided with a heating jacket.

In the fermentation process of the red wine, the temperature needs to be high, but not excessively high and must always be kept under control in order to not compromise the wine. This is why these vinificators also have a cooling jacket, in order to maintain the optimum temperature for each type of wine.

Those pistons were replaced in order to avoid aggression towards the wine and the grape. Wine is very sensitive, you have to treat it like you would a woman, you have to be gentle and it will give you gentleness in return.

An inner axis which has a device called “Grandpa’s Hand” tied to it was attached to the red wine vinificator in order to avoid aggression. “Grandpa’s Hand” imitates what our grandparents used to do long ago, at home, when they would regularly go to the red grape vat to mix, more accurately to caress, the content. That way, through this gentle mixing, the integrity of the skin is maintained. If the skin keeps its integrity, a wine of the highest quality will be obtained because that is where the tannin and the substances of colour and flavour are.

Red wine – food

It is not to be forgotten that red wine is considered to be an aliment, ranking first among the cancer-fighting foods. Moderate consumption of red wine can prevent colon cancer, prostate affections, and a glass of red wine per day regulates high blood pressure. Meanwhile, a Merlot from Viişoara Winery was dubbed Women’s Discreet Paramour by specialists.