The purpose of bottling is to put the wine in a container so as to ensure the conservation of its organoleptic characteristics for a longer or shorter period of time.
First step - Rinsing
The container should be rinsed quickly and efficiently with high quality water or even sterilised water, ensuring proper washing of the container.
Second step - Filling
Next, we proceed to filling. Filling is the most important step in the bottling process. It should be sterile and ensure that the wine has minimum contact with oxygen, especially in white wines. Poor bottling of white wine not only greatly prolongs the so-called "bottle sickness", but also does not allow for a full recovery of the wine afterwards.
In turn, the machine responsible for filling the wine should maintain a constant filling flow, without reductions or interruptions. In addition, no foam may form inside the bottle.
Third step - Corking
Finally, the instrument responsible for corking creates a slight vacuum in the neck, avoiding oxidation of the wine and pressure inside the bottle before quickly introducing the cork. The empty space left between the wine and the cork must comply with the standards specified in the model of the bottle.
Nowadays, with the equipment available on bottling lines, it is possible to perform several tasks at the same time, from pasteurising the wine to removing volatile acidity.
The entire process is carried out with the utmost professionalism and rigour by our employees.
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Wine production is a tradition of the centenary Ferraz family.
In total, the family owns approximately 20 hectares of vineyards, of which 5 hectares in the parish of Horta do Douro, municipality of Vila Nova de Foz Côa, in Douro Superior, and other vineyards in Valeflor, a centenary parish in the municipality of Mêda, in Beira Interior region.