Crushing is performed with three stainless-steel crushers with adjustable rollers, one for white grapes and the other two for red grapes. Special chillers are used for white grapes.
Bodega Luigi Bosca is equipped with four pneumatic presses, two of which are closed to isolate white grape maceration to preserve their aromas.
The fermentation area is divided into four spaces. One area contains stainless-steel tanks for white grape fermentation at controlled temperatures; another area contains stainless-steel tanks entirely devoted to the fermentation of red grapes; then there is a vault area containing 225 lt. oak casks for the alcoholic and malolactic fermentation of white grapes; and finally, a vault area containing 225 lt. casks for the malolactic fermentation of red wines.
The temperature of the tanks, and the Bodega and vault room temperature, are maintained through special chillers.
There are two independent, isolated and air-conditioned storage facilities that keep a constant temperature of 16º C all through the year.
One of them has a constant 300,000 to 500,000 bottle storage capacity, and the other 20,000 to 30,000 cases of bottled wine, to supply local markets or for export.
It is focused on the technical aspects of winemaking, and encompasses grape entry; wine fermentation, conservation and ageing; and wine bottling.
The lab is equipped with state-of-the-art machinery and equipment to follow-up and control the full production process, including winemaking, bottling and further ageing of the entire Bodega’s portfolio.