{"id":28,"date":"2014-09-10T11:17:37","date_gmt":"2014-09-10T11:17:37","guid":{"rendered":"http:\/\/sancius.com\/english\/?page_id=28"},"modified":"2014-09-10T11:18:04","modified_gmt":"2014-09-10T11:18:04","slug":"wine-making-process","status":"publish","type":"page","link":"http:\/\/sancius.com\/english\/wine-making-process\/","title":{"rendered":"Our Wine Making Process"},"content":{"rendered":"
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    From the vineyard to the cellar<\/strong><\/h3>\n

    After grape harvesting and careful manual selection of grape bunches, the grapes are taken to the cellar in 18-kilo (40-pound) boxes within two hours of being cut from the vine.
    \nIn the cellar, only grapes of optimum ripeness<\/strong> are picked from the bunches. The first selection is a manual one and is followed by an automatic one.<\/p>\n

    The unpressed grapes<\/strong> are placed in a temperature-controlled, stainless-steel vat. There, they are macerated and fermented for between 18 and 22 days. During the process, the temperature never exceeds 25\u00b0C (77\u00b0F).<\/p>\n

    The second fermentation is also carried out in stainless-steel vats.<\/p>\n

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    Final maturing<\/strong><\/h3>\n

    The wine is laid down in French and American oak<\/strong> barrels for final maturing.<\/p>\n

    The wine stays in the barrels for 6 to 18 months, depending on the product sought: Roble or Crianza<\/strong>.<\/p>\n

    At the end of this period, the wine is taken from the barrels, clarified, filtered and bottled. The bottles stay in the cellar for at least six months before being sold.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

      From the vineyard to the cellar After grape harvesting and careful manual selection of grape bunches, the grapes are taken to the cellar in 18-kilo (40-pound) boxes within two hours of being cut from the vine. In the cellar, only grapes of optimum ripeness are picked from the bunches. The first selection is a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-28","page","type-page","status-publish","hentry"],"yoast_head":"\nOur Wine Making Process - SANCIUS - Wineries and vineyards from Ribera del Duero<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/sancius.com\/english\/wine-making-process\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Our Wine Making Process - SANCIUS - Wineries and vineyards from Ribera del Duero\" \/>\n<meta property=\"og:description\" content=\"  From the vineyard to the cellar After grape harvesting and careful manual selection of grape bunches, the grapes are taken to the cellar in 18-kilo (40-pound) boxes within two hours of being cut from the vine. 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