Still wines production

In the vineyard the parameters of total acids, sugars and pH are monitored and at an optimal time the grapes are hand-harvested. Part of the grapes is separated during the processing for a short cold maceration (2 – 4 hours at 10℃) while the larger part is taken to fast processing. The grapes are pressed up to mid-range values (max. 1 bar), after which it leaves for pre-clarification which lasts 24 – 36 hours at a temperature of 12℃. After this it is decanted (the removal of the must from the solids). After decanting the fermentation process begins under a controlled temperature of 12 – 18℃. At the end of fermentation part of the wine spins on the fine solids (sur-lie) for 40 days while the rest goes to maturation in inox tanks.

At Bugava Antique, grapes were cryomacerized for 4 – 5 hours for additional aroma extraction.

Malolactic fermentation

Wine that matures in inox tanks is prevented by malolactic fermentation to preserve the malic acid that carries the freshness of the wine, while the part of the wine that goes to sur-lie is inoculated with malolactic bacteria that break down malic acid, but not citric acid, which achieves a higher creaminess of the wines with partially preserved freshness.

Maturation

It is left in inox barrels for at least 100 days, and after that the same in bottles.

Part of Bugave Antique is aged for several months in wooden barrels.