Wine is one of the best gifts of the nature, and the real vine-maker it is a creator who treats the labour as the art

Being the product of alcoholic fermentation of vine juice, wine is made on the special technology that is different for every type. Due to application of the special equipment everything in processing of wine at the Koktebel distillery is mechanized. For preparation of white table wines only must is used (vine juice, pressed out from grapes, separated from seeds, peel and pulp). Yeasts decompose sugar in it, producing an alcohol and number of matters influencing to the taste and quality of wine: tannin, organic acids et cetera. On such technology Aligote Koktebel and Rkatsiteli Koktebel wich possess easy and fresh taste are created at Koktebel distillery.

The process of preparation of red table wines, such as Cabernet Koktebel, foresees the use of mezgha (berries of dark vine sorts, squashed together with a peel, seeds and pulp) and partial brewing on it. Due to this wines acquires a beautiful color and light acerbity. Dyeing, tannic, extractive and other substances from a peel are given to them in full. For this reason red wines, unlike white, are more tart extractive and thick.

For preparation of fortified wines grapes are crushed, and got mezgha brew for some time. When the maintenance of sugar in fermenting must comes to the norm, an alcohol-rectified product is added. Insisting time depends on a technology and a type of wine. Drink acquires rich, saturated color, mildness and harmony appears in taste. Exactly on such technology famous Koktebel wines are prepared: Crimean red port wine, Crimean white port wine, Muscatel Koktebel, Old nectar, Bastardo of Kimmeria and others. 

In the process of mezgha pressing, winy yeasts convert sugar into an alcohol. When maintenance of sugar in fermenting must becomes equal to its amount in the prepared wine, an alcohol of 96,5% strength is added, prepared from grain of the higher cleaning. Fermentation stops because the great concentration of alcohol removes its reason — yeasts. After maturing young wine is poured and expose to «pasting» (okleyka) — process that lights up and improves wine’s taste. And only after this wine is filtered and aged.

The important technology stage in wine preparation is it’s correct maturing. Dry wines are matured in the cellars at the temperature of 10—12°С and does not contact with air. Madeira Koktebel fortified wine, vice versa, matures in a heat. Whole year it matures in a solarium at the temperature of 53°С, and then 3 years under a burning sun on a madeira ground. Port wine requires heating of wine materials in casks during 2—3 summer seasons at the temperature of 45°С.

Every nuance is important in wine making, in fact the least deviations from technology can influence the taste qualities of drink, change a bouquet and aroma.