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The harvest is a critical stage in the wine making process, which is why special attention should be paid to every detail: determining the day and the hour for the harvest, the way it is carried out, and the time that elapses until the grapes reach the winery. The location of the winery was determined due to its proximity to the vineyards, in order to enable a close follow-up, as well as to minimize the time between the harvest and the grapes reaching the winery. Grapes are hand-picked during the night, and attention is given to the wholeness and top quality of the grapes at the Ella Valley Wineries.
The clusters of grapes reach the winery during the first part of the night. Following an additional manual selection, they are transferred to stainless steel containers for the initial stage of the fermentation process. The crop from each plot of land is placed in a separate container. Ella Valley Wineries' sophisticated fermentation containers enable the processing of various quantities, as well as a close control and supervision of the process. This way, in-depth information about each plot and its unique quantities is collected.
During the fermentation process, the natural yeast found on the flesh of the grape absorbs the sugar in the juice, which generates alcohol.
Once the fermentation process is completed, the wine is transferred to wooden barrels for a period of 14-17 months. This is carried out in aging rooms and cellars that are ventilated and cool, while the temperature and humidity are checked constantly. Most of the wines at the Ella Valley Wineries are aged in French oak barrels, while a limited number are aged in American oak barrels, which has a more pronounced taste.
The winery uses second or third harvest barrels, in order to limit the influence of the wood's natural taste, and to preserve the unique character of each variety of grape and of each plot. As a result, the taste of the wood does not dominate the taste; rather, it grants it an additional layer that emphasizes and strengthens the local tastes of the grapes. Then a certain amount from each plot is aged in new barrels, in order to enable the addition of the taste of the wood to the final blend, if necessary.
Once the aging process is complete, the final blending process begins. The vintner very carefully mixes wines from a very large number of barrels, each of which exhibits its own unique characteristics, in order to achieve each wine's color, taste and flavor. This is a personal and extremely demanding process, requiring tremendous concentration and knowledge, combined with a twist of the alchemist's magic talents. At the end of the process, each wine's unique taste is determined, and it will continue to develop and deepen in the bottles.