MONOMAD PHOTOGRAPHIC CONTEST - WEEK #5 TOPIC - "PEOPLE"#2 txakoli by txatxy
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#monomad de @brumest
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txakoli
The txakoli is made mainly in the Basque Country and is as old as the history of its people. They also say that it is a limit wine, made against wind and tide. Its production is associated with the hamlets, although in recent years there has been a very important development in its production, so that the wineries work to obtain the best taste and aroma possible, which has placed the txakoli among the best white wines Which occur in the State
Elaboration
Every winter, taking advantage of the fact that the vineyard is at rest, pruning is done, with the aim of springing the first clusters in spring. It is in autumn when the clusters reach their optimum point of maturation and the harvest is done. The grapes go directly from the vineyard to the winery and this is where the process begins, which is composed of the following stages: crushing and pressing (separating the must from the pulp), unpacking (this stage is known as " Fermentation (the must ferments in barrels for a period of 12 to 15 days), transfer (eliminating the level of free fulsurant), storage (before bottling the new txakolí, is stored for the processor to be Insurance of broth stability) and finally the bottling for its commercialization.
El txakoli se elabora principalmente en el País Vasco y es tan antiguo como la historia de sus gentes. Dicen también que es un vino límite, elaborado contra viento y marea. Su producción está asociada a los caseríos, aunque en los últimos años se ha producido una evolución muy importante en su elaboración, de forma que las bodegas trabajan para obtener el mejor gusto y aroma posible, lo que ha colocado al txakoli entre los mejores vinos blancos que se producen en el Estado
Elaboración
Cada invierno, aprovechando que el viñedo está en descanso, se realiza la poda, con el objetivo de que en primavera broten los primeros racimos. Es en otoño cuando los racimos llegan a su punto óptimo de maduración y se realiza la vendimia. Las uvas van directamente del viñedo a la bodega y es aquí donde comienza el proceso de elaboración, el cual se compone de las siguientes fases: estrujado y prensado (se separa el mosto de la pasta), desmangado (se conoce a esta fase como “limpieza del mosto”), fermentación (el mosto fermenta en barricas durante un periodo de 12 a 15 días), trasiego (se elimina el nivel de fulsuroso libre), almacenamiento (antes de embotellar el nuevo txakolí, se almacena para que el elaborador esté seguro de la estabilidad del caldo) y finalmente el embotellado para su comercialización
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STOPGreat shot and story - clarify please, is the wine shooting from the barrel into the glass or is there a thin tube coming off the tap?
No, it comes out of the same tap by the pressure, this is only done in parties and with the cider also
Thanks for stopping by and commenting
Thanks for info, too cool!
Great and informative post!
Thank you very much, great friend
You are most welcome, my friend!