Tohun Winery is a modern classic cellar with ground and underground processing of grapes and capacity of 600t per year. The cellar was built on its own land, an area of 11333sq. m. 100% of our grapes are processed.
Tohun Winery is equipped with high-tech German and Italian equipment, which guarantees the production of short series of high quality wines.
The production processes in the cellar are
- Reception and processing of white and red grapes
- Production and storage of white, rose and red wines
- Maturing wines in oak barrels
- Bottling of wine
- Aging of wine in bottles
Grape harvest
When the grapes reach optimal maturity, the grape harvest begins in the cool morning hours. This preserves the maximum aromatic qualities of each variety. The grapes are picked by hand in boxes of 10-12kg to avoid crushing or injuring the grapes. The fact that the cellar is next to the vineyards is a great advantage for the quality of the wines. The grapes sorting starts in the vineyard. The clusters are re-sorted in the cellar, leaving only the quality ones, then the berries are sorted, cracks very gently and transported by gravity to a tank where maceration or alcoholic fermentation is done.
Fermentation
Fermentation of white wines
The harvested and selected white grapes enter the rotovinifier or the press, where they stay for several hours (infusion process), so that the grape juice can pass aromas from the skin. Then drain and gently press into a stainless steel container. He stays in court for a few days to clarify. Two clarification methods are used – flotation and sedimentation, then decanted in a new clean container and inoculated with yeast. Alcoholic fermentation begins at a controlled temperature, which lasts 20-30 days depending on the grape variety and the fermentation temperature. After the end of the fermentation, the wine is cooled and stays for some time on the lees, and several times a week bathing (lifting of the lees) is performed. The process ends as the wine separates from the lees. This is followed by wine processing, filtration and bottling.
Fermentation of red wines
The grapes enter barrel type fermenters.The so-called “maceration” (or infusion) is performed at a temperature of 8-10 C between 5-7 days, in order to extract the maximum amount of dye fabric and fruity aromas. This is followed by sowing of the grape pulp with yeast and alcoholic fermentation between 7-10 days, after which the wine remains in contact with the skins for about 10 days, depending on the grape variety. The process is called post-enzymatic maceration. After maceration, the wine is drained by fermenters and fed for aging in new French and American barrels.
Aging
French and American 225 l barrels are used for aging the wines and the quality changes are monitored, thanks to the contact of the wine with the oak wood. For optimal wine quality, different types of French and American oak are used, from different regions and with different firing of the wood. High-class wines are fully aged in new barrels. For other red wines, lots that have not been aged in barrels are also used for greater fruitiness and varietal aroma. After repeated tastings, the oenologist determines when a wine will be removed from the barrels. The most magical and culminating moment for an oenologist begins – the blending of the individual lots – mastery and experience gained over the years.
Bottling
TOHUN is present on the market with the series “LODOS”, “GREUS” and “TOHUN”
This is how the wines of TOHUN Wine Cellar were born.
