The wine, one of the most elaborated beverages in the entire world, undergoes a long production process. Many years can go by from the establishment of the vineyard to the full metamorphosis of the grapes into quality wine.
Skill, dedication, care, innovation are just some of the ingredients leading to the perfection of any process, which also rewards the expectations of those who know how to appreciate quality wine.
Within the nursery which represents the first private vine school in Romania, Jidvei produces their own vine seedlings with a high biological value reflected in the quantity needed to achieve the new plantation. Implementation of the newest technology in the production of vine seedlings is meant to improve the production quality and to remove the negative influence of natural environmental factors.
This is better rendered by: authenticity - origin of varieties and clones meant for reproduction; health- a bud free of viruses and catchy germs; quality- compliance to the technical rules established by standards. This is the key to achieve the longevity of the plantation, having positive influence on the production`s quality and quantity.
Creating a vineyard is a painstakingly/meticulous work which takes years to accomplish. Firstly, based on complex research, the location has to be established. Further on, the soil is cleaned, fertilized and prepared for vine planting. Then, the best quality seedlings obtained in the vine are selected.
Before planting, the vine has to undergo a process of trimming and mud soaking. Trimming implies shortening the roots from the basis by 10 centimeters as well as shortening of the most developed stem, by 10 centimeters too. Mud soaking is the process through which the trimmed roots and the basis of the graft are introduced in a creamy paste, prepared with water, fresh manure and yellow soil, thoroughly mixed together.
The main role in achieving quality of the production is played by the applied culture technology, which is modern, efficient, adapted to the area and the types of plantations from the Târnave vineyards.
All maintenance works are performed by a qualified staff and focus on obtaining high quality grapes through optimal technology, falling in the stability program of the company.
Deciding on the best time for harvesting depends on the variety of the grapes and their ripeness, aiming to achieve optimal balance between the acidity, sugars and flavors.
Depending on the variety, and winemaking direction, manual or mechanical harvesting is selected.
Right after harvesting, within two hours, the grapes must be stored in the winery for destemming. A long contact of the berries with the cluster or with the vine leaves can affect the quality of the must.
The first step of winemaking is destemming, separating the berries from the cluster. Once separated, the berries are slightly crushed to release the juice. After that ,depending on the type of grapes, the mixture of berries and juice, also known as `juicing`, undergoes different processes.
For the non flavored varieties, the next step is obtaining the must. It can be obtained without pressing the grapes produced by gravitational free flow of juice from grain, or wine press, obtained by pressing.
For the flavored varieties, the juice arrives in fermentation vessels where it undergoes a process of extracting flavor and color from the grape skin, process called pellicular maceration. After pressing, the must is obtained, either through free flow or through pressing.
After the fermentation process, the freshly obtained wine is separated from the yeast and prepared for maturation, and all this time it starts gaining its personality.
Maturation is mainly happening in oak barrels, at temperatures between 9-12 degrees. Depending on the type of wine and the barrel size, maturation lasts between 3 months and 2 years. To obtain an aging bouquet, maturation is done straight in the bottle.
Two other stages follow maturation: blending and tartaric, protein and microbiological stabilization of the wines.
Before bottling, the wine is cooled and its parameters are carefully monitored in order to ensure retention of organoleptic properties and varietal character. Jidvei owns three bottling lines with a capacity of 8. 000 bottles per hour, fitted with equipments for microfiltration of the wine.
One important aspect in the bottling process is the selection of the bottle closure/ cork, which should allow an optimum oxygen transfer.
The most important aspect in the process of wine aging in the bottles is the place where this is stored, which should be airy, slightly wet, away from light, free of vibrations and the temperature should constantly remain between 10°-12° C. The collection Jidvei wines increase in value yearly, being kept in the wine cellar of the old castle of Cetatea de Baltă.
Even if this could look like a sophisticated technical description, still, these are words describing the work of specialists in the field and then inside the cellar, words describing the continuous care and the attention paid to small details that can make a difference, this is about people`s dedication, to whom we actually owe the long and fascinating metamorphosis of grapes into wine.
After thorough preparation and a lot of work, the wine is, by now, ready to tell its story. Slowly flowing into the glasses, it enchants senses and it rewards, through the satisfaction of the people enjoying it, the entire effort of the people who contributed to its becoming.
Thus, the wine continues the voyage started in the vineyard, elegantly or soberly completing exquisite events, or cheerfully accompanying casual meetings, such as long evenings spent with friends.
Irrespective of the occasion, they all have in common a preference for quality and for the complete taste that we have been looking for and striving to offer to each of our wines.