Cuvee Technical
THE VINEYARDS
Define and secure the profile of your wine to get the consequent profile of your grape
Physiological study of the vine:
- Water needs according to the desired aroma profile of the wine
- Control of molecules that provide the determined aroma profile
Soil working planning through analyzing needs of the plot for better sustainability:
- Soil analysis
- Microbiological imprint
- Appropriate nutrition for vines
- Zero residues principles
- Yield per Ha control
Stage of ripeness for determining the optimal harvest strategy:
- Plot analysis and grouping together by similar characteristics
- Sugar content control
- Color control
WINEMAKING AND AGING PROCESS
Aromatic strength and quality:
- Terroir profile and grape adaptation.
- Optimal timing for harvesting
- Appropriate elaboration techniques
Color control techniques for the wine:
- Optimal ripeness stage for harvesting
- Extraction of pigments during ripeness
Fermentation control and optimization:
- Yeast for each wine profile
- Oxigen and temperature control
- Control of microbiological changes
Stabilisation:
Determine adequate techniques for the desired wine profile
Aging:
- Determination of the aging style
- Barrel cellar control
- Aging process starting time: the best for the palate and color of your wine profile
- Clay jar or amphora aging: oxygenation and concentration control
Cuvée uses a combination of traditional and modern production techniques to craft our wines.
Each step in the winemaking process is carefully executed to ensure optimal quality and flavor.
Our wines are bottled using state-of-the-art equipment to maintain quality and freshness.
Attention is given to labeling, corking, and packaging to reflect the elegance and sophistication of our brand.
Quality Control
Cuvée Company places a strong emphasis on quality control throughout the entire winemaking process.
Rigorous testing and tasting are conducted to ensure consistency and excellence in every bottle.
THE VINEYARDS
Physiological study of the vine:
- Water needs according to the desired aroma profile of the wine
- Control of molecules that provide the determined aroma profile
Soil working planning through analyzing needs of the plot for better sustainability:
- Soil analysis
- Microbiological imprint
- Appropriate nutrition for vines
- Zero residues principles
- Yield per Ha control
Stage of ripeness for determining the optimal harvest strategy:
- Plot analysis and grouping together by similar characteristics
- Sugar content control
- Color control
WINEMAKING AND AGING PROCESS
Aromatic strength and quality:
- Terroir profile and grape adaptation.
- Optimal timing for harvesting
- Appropriate elaboration techniques
Color control techniques for the wine:
- Optimal ripeness stage for harvesting
- Extraction of pigments during ripeness
Fermentation control and optimization:
- Yeast for each wine profile
Oxigen and temperature control - Control of microbiological changes
Stabilisation:
Determine adequate techniques for the desired wine profile
Aging:
- Determination of the aging style
- Barrel cellar control
- Aging process starting time: the best for the palate and color of your wine profile
- Clay jar or amphora aging: oxygenation and concentration control