At Desiderio N°1 we harvest each grape by hand
At Desiderio N°1 we harvest each grape by hand to ensure the finest grapes go into each bottle of our wine. Then comes the science.
Recently, there has been incredible progress made in the scientific process of winemaking. We have embraced these modern techniques, enabling us to gain a far greater understanding of what exactly gives certain wines their individual characteristics. In the simplest (and least romantic) of terms, wine is the remarkable result of a microbiological fermentation process where yeast and bacteria consume sugars, amino acids, and other compounds found in grape juice (the “must”), converting them into alcohol. Once alcohol exists, the ‘must’ becomes wine, and once the alcohol content reaches 16%, the alcohol
in the wine kills off the yeast and the fermentation process naturally stops.
We have chosen to look carefully at how different types of yeast affect the must, and subsequently, the wine we artistically craft. We have discovered that by using a natural, already activated yeast, we are able to maintain a better pH balance (acidity), which has an optimal interaction with the tartaric acid found in the “must”.
The result is longer stability, more persistent aromas and an unmatched microbiological purity to the wine. Additionally, we have found that using natural, active yeasts to create red wines greatly enhances the level of antioxidants found in the wine.