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Wine Making

Why is the disgorging so important

Disgorging is one of the most important processes in the production of a sparkling wine (both, Cava and Champagne), and that are made with the traditional method (Champagne method). In this process, the second fermentation is carried out in the bottle, the wine remains in contact with its own yeast, this adds a fantastic range […]

What is malolactic fermentation?

Once the sugar is converted into alcohol, and the alcoholic fermentation is completed, begins a process called malolactic fermentation, where lactic acid bacteria convert the malic acid to lactic acid; and thus contribute to the finished product. The temperature plays a very important role. In warmer climates, this process takes place spontaneously, when temperatures rise; […]

Properties of wines to cellar

As with all other consumer goods, the wine trends and tastes of each era also vary. Nowadays smoother wines are preferred, which can be drunk faster, but in earlier times stronger drinks where more popular, and with influence from the barrel: the wines to cellar. The first of these wines comes from the first century […]

The Different Maceration Methods

When we read about winemaking, concepts such as pigeage, délestage, cap of skins, pumping-over or batonnage are more frequent every day. All these terms are linked to the different processes of wine maceration, a rather common technique in wine making. We usually associate the word maceration to liqueur wines, vermouth or alcoholic beverages that have […]

The Importance of Cork in the Wine Industry

From the bark of the cork oak (Quercus suber), comes the cork, a lightweight, porous and waterproof material, three qualities that make it the ideal solution for closing and sealing a bottle of wine. Its origin dates back to the mid-s. XVIII and its use spread rapidly, thanks to Dom Pérignon, a monk born in […]

New oak barrels for better wines

Wood has a considerable impact on the perception of the organoleptic qualities of the wine. Much of its bouquet is acquired in contact with new oak barrels. The intensity and quality of the wood, its character, evolves differently according to the geographical origin of the oak, the manufacturing techniques, the ageing conditions and ageing cycle. […]

Veraison, ripening and harvest

Veraison is the term used in viticulture (wine-growing) to indicate one of the stages in the course of maturing. It is originally French, but has been adopted into English use. It marks the transition between the growth and the ripening of the grape and it can be easily recognized for the change in the colour of […]

The evolution of wine

Until the beginning of the 17th century, wine was in an excellent position to be the only healthy drink, to some extent, worth of being stored. It had no equal. Water, in general, was not suitable for consuption, at least in the cities, and ale varieties, without hops, deteriorated rapidly. There were no spirits, no […]