How Wines Are Made

Harvest normally begins in mid-September. As the grapes reach the winery, they are de-stemmed and pressed in one operation and the must (grape juice) separated from the seeds and stems. In the case of Lambrusco, White Lambrusco, Rosato and Blush Bianco the skins remain in contact with the must just so long as to impart the desired color to the wine. Then the skins are removed.

About 70% of the must starts to ferment immediately in large vats at about 68° F. This fermentation, tumultuous at first, is completely natural. The wine is then drawn off and separated from the lees, or solid parts, by centrifugation. The resulting wine is called fiore, the first pressing, the essence of the grape-fresh, bursting with fruit, inviting.

About 30% of the very sweet must (unfermented grape juice), derived mostly from the Lancellotta grapes, is channeled into refrigerated stainless steel vats for storage at a temperature of 32° F and held in a state of suspended animation.

Both the dry wine and the sweet must are thus stored for three months. During this time, natural sedimentation takes place and the solid parts precipitate to the bottom of the vats, leaving behind a clean and clear wine or must, as the cases may be.

At the end of the three months, both are fined, judiciously blended, filtered and brought to a temperature of 68° F. Selected strains of yeasts developed exclusively by Antonio Maccieri, Riunite's chief enologist, are then introduced to start a natural second fermentation.

This is a modified Charmat process or bulk fermentation developed exclusively by Riunite. At this point the natural frizzante or stars, is developed in the wine and the typical taste, character, harmonious aromas and vivaciousness are born. When the natural sugar content ferments down to 60 grams per liter, in about fifteen days, the wine is then pumped into other vats where it is refrigerated at 26.6 degrees F to achieve tartaric stabilization.

New wines are naturally rich in potassium acid tartrates which precipitate when the temperature is lowered, depositing sand-like crystals. By exposing the wines to low temperatures before they are bottled, the crystals that form can then be filtered out, thus preventing tartrates from occurring after the consumer has purchased a bottled. While ingestion of the crystals is harmless, they are unsightly.

The wine is then filtered (only metal plates with myriad tiny perforations, covered with inert diatomaceous earth are used) and is finally ready for bottling.

The filled bottles containing the refrigerated wine enter a stabilizing chamber where they are drenched by a steady rain of hot water at 140° F. and then cooled. After one hour they emerge, free from any live yeasts that might re-induce fermentation. The bottles are then dried, labeled and packed in shipping cartons.

Riunite's winery operations are fully automated. From the time the grapes are unloaded, crushed and pressed, the wine bottled, and the bottles put into cartons which are then palletized , the only manual work is the insertion of the top and bottom casing inside each carton to protect the bottles from breaking by hitting each other.

Best served chilled, Riunite wines are fruity, light-tasting, refreshing and add enjoyment to any meal. "Riunte On Ice... That's Nice!"