Wine begins from the vineyard
The best international sorts of white grape: Aligote, Chardonnay, Sauvignon green, Rkatsitelli, Irshai Oliver, Riesling, Fetyaska, Muscat Ottonel and Traminer pink and also red sorts of Cabernet Sauvignon, Muscat Hamburg, Merlot, Odessa Black , Bastardo magarachsky and others are growing on thousands of hectares in Koblevo.
Young vineyards were laid by seedlings of well-known manufacturers from Italy, France, Germany, according to the modern European scheme: 3333 seedlings per hectare. This scheme makes possible increasing planting productivity without overloading the wine bushes.
Qualified specialists take care for vineyards all the year round, they conduct seasonal works gartering, cutting the bushes, making treatment between rows. The most modern techniques are used for these purposes. Thus, a range of “green” operations are conducted to provide equal berries ripening on the vineyards. Embossing takes a special place among them. The bushes are cut in a special way with help of modern embossing machine Trimmer of French Company Pellenñ. Besides, the quantity of bunches on the bushes are regulated to increase the quality of harvest - ideally there must be four left on the bush due to this every berry absorbs the maximum of useful substances and combinations while ripening.
In Koblevo the care is given on every stage of growing and ripening of berry and provides with maximum cautious natural approaches. For example, the winemakers are struggling with weeds between rows with mechanical Czech glanders and in any case they do not use chemicals.
Ripe grapes which have reached the optimum sugar content - not less than 18%, and for certain sorts - 24% are collected by grape harvesters of French Company Gregoire with the capacity up to 100 tons per day. Technique is used only for grape harvesting, technology of its processing provides prolonged contact of grape juice and pulp. Selected bunches for special and elite wines KOBLEVO are carefully harvested manually.
Because during the production of wine even a single water drop shall not get into the natural grape juice, before processing the workers don’t wash the grape or even don’t collect it on the rain.
The transformation of wine berries into must
The technology of high quality grape production means the processing in first 3 hours after harvesting of bunches. This rule is strictly followed in “Koblevo”. Juicy grape production due to the favorable location of production and vineyards gets to the factory in one hour - maximum two.
Every batch of grapes passes laboratory control for compliance with the standards, level of sugar and acidity are defined. Only after a positive laboratory conclusion berries are separated from ridges, are crushed to septum on four lines for processing of grapes with a total capacity of 160 tons per hour. Then, depending on the method of wine production, septum (crushed grapes with seeds, skins and pulp) is fermented and only then it is sent for pressing - for wines which are produced by red method and for production technology of white process – septum is immediately pressed after crushing to receive grape juice. Separation of juice (must) from septum - pressing - is carried out on the Italian pneumatic membrane presses of Della Toffola. This equipment allows carrying out the compression in a gentle way without chafing a skin and pulp. Thanks to this "Koblevo" creates the finest high quality wines.
Creation of wine base – fermentation
The most important phase in wine creation is a fermentation of wine must. This is biochemical process in which organic sugars from juice of berries become spirit under influence of yeast. Exactly on this stage the future wine, its aroma and taste are forming.
To receive wine of highest quality and to maximum underline sort characteristics of every sort of grape, four cultures of yeast are added to the must by choosing separate race of yeast for every sort. The winemakers of “Koblevo” control fermentation using innovative developments of leading European institutes of microbiology and according to this, they can guarantee high quality of wine.
Fermentation takes place at strict compliance with the temperature regime: 13-16 °Ñ – for white wines and 20-24 °Ñ – for red wines, that provides amazing taste and color of wine. Leading equipment of French company Fabbri-Inox and cold store of Japanese Company Daikin allows controlling and to support necessary level of temperature of must during the fermentation constantly.
Fermentation of red wines differs not only with other temperature regime, but also with the use of different technological processes to create extractive in color, aroma and taste and at this soft, velvet wine without exceed tannin content. Only when the must obtains typical color and necessary taste characteristics, it is pressed and goes to fermentation.
Blending and stabilization
After the termination of fermentation, wine material is moving to the storage – one of the biggest wine storages in Ukraine, which contains up to 20 million liters. Wine material are lightened here, blended, stabilized and kept till the bottling, constantly controlling its physic, chemical and microbiological indexes.
Special phase in wine production – is blending – it allows creating inimitable author’s samples of divine drink by blending few sorts of wine materials. Amazing blending wines “KOBLEVO”, such as: "Pearl of T³l³gul" and "The Legend of Kimmer³ya" from the line of KOBLEVO Select, «Venice" and "Zhozef³na" from the line "Sommelier", "Cleopatra" and "Baccara" from the line "Bordeaux" and many others are produced in this way.
Obligatory phase in wine making is cold treatment and storage at the temperature approximately to the temperature of wine freezing point. This process guarantees absence of fur at its storage. Under the influence of low temperatures wine stone is removed from wine (salt of wine acid), falling out of which is a natural process. That is why if after the termination of term of use a bit crust appeared in the bottle and color of wine is left without changes, you can consume it without any fears.
After cold treatment one of the most important phase begins – rest of wine before bottling.
Guarantee of utility – is cold bottling
After filtration, laboratory researches and control degustation wine goes to bottling. The winemakers of «Koblevo» make all possible to create amazing wine and to keep its useful properties during the whole technological cycle. Two lines of bottling to glass bottles of Italian company Bertolaso and one line of bottling to tetra-pak of new generation of Sweden Company Tetra Pak are placed in “Koblevo”.
Since 2013 cold sterile bottling method without influence of high temperatures has been using on the enterprise. Advantages of this technologically difficult method – that only with help of careful microfiltration it is possible to keep useful qualities and biological value.
All wines in glass bottles are corked with corks. This allows wine to breathe and keeps its gustatory properties as long as possible. Memorable design of bottles and labels for every line of wines KOBLEVO has been exclusively created to underline the nobility and delicacy of grape “nectar of gods”.