As Madeira born in Crimea

• How is born Madeira

in the Crimea

One day, one winemaker sent from the island of Madeira ship, loaded with barrels of wine in India. After sailing arrived at the port, it became clear that the customer wine died, and his children refused to buy wine. I had a whole load of wine back to carry. Winemaker, believing that the wine is spoiled, and he is ruined, decides to commit suicide, and the courage to decide to have a drink. The house stood barrels only returned wine. What it was surprising winemaker when he tasted the wine. The wine was not spoiled and more and improved. And the winemaker decides that the whole thing in the sea rolling.

And for the next hundred years, winemakers ships were equipped with barrels of wine and Madeira received. But once one winemaker did not have enough money to outfit the ship, and he decided to shake the wine throughout the year on a swing. After that, the winemaker taste the wine and it was not like Madeira. And then he realized that the whole thing is not rolling, and in the tropical heat, under which the barrels floated on the ship. And the wine began to keep the sun and heat on cold days in special thermal chambers.

Today I'll show you how to produce and Madeira in the factory of wines and brandies "Koktebel".

The history of wine production in Koktebel originates from 1879, when a prominent scientist-ophthalmologist, academician of the Petrovskaya Academy of Edward A. Junge bought from a local landowner Bahtysha Murza Shirinsky 973 acres of land. On the slopes he owned Koktebel hills he laid the vineyards and began construction of the winery. And the creation of the modern wine production began in 1959 with the construction of grandiose vinpodvalov and winery.

On the territory of the plant offers a wonderful view.

The production of any wine starts with the grape harvest. Crimean Madeira is usually made from classic for this type of wine grape varieties Albilo, Verdelho, Sersial and sometimes from one sort, namely, indigenous Sabbat. After collecting the grapes being unloaded into a hopper, where it is fed to a 4 automatic lines for the processing of grapes. In the first stage processing berries, passing through the roll crusher and grebneudalitel exempt from ridges (branches) and choke, turning into pulp. So there is the first juice - must take their course, the juice of the highest quality.

In the second stage pulp falls under the press, where the final wort forced off. After that, the wine is sent to fermentation. alcohol is used for a stopped fermentation process. Further vintage wines are sent to the cellars for aging in oak barrels and casks, and in Madeira filled 2/3 of oak leaves in the solarium.

In the solarium with an average annual temperature of about 40 ° C, Madeira holds its first year.

On Europe's largest open Maderna site wine is aged for 3 years more.

Total Madeira kept for at least 4 years. If you meet on the counter Madeira store delayed at least 4 years - this is not the Madeira.

The factory also produce and fine wines, which in contrast to Madeira after fermentation is sent for aging in the cellar.

The construction of cellars engaged experts of the Kiev branch of Moskovsogo Metrostroi. The total length of storage of wine is about 1, 5 km.

There for a year at a temperature of 12 ° C in oak casks and aged wine.

At all stages of wine production made its laboratory analysis.

After soak the wine is bottled on an automatic filling line. Bottles with wine cork, glue them on labels and excise stamps and ...

... sent for sale.

In the basement there and enoteca with collectible wines issued from the factory.

in the enoteca wine is stored in special niches, called Kazami. In Kazakh bottles stored in horizontal position, to stopper wetted, it does not dry out and do not leak air.

The small tasting room in the enoteca.