Portal de Cartagena
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Two days for the crushing and racking of the 3,000 kilos of Merseguera grapes harvested from the UPCT vineyards.
Two days in which a dozen teachers and students dedicate themselves to squeezing, pressing and covering the wine.Today the tanks have been crushed, pressed and filled.
Tomás Ferro wine will be set off tomorrow and the fermentation process will begin, which will last for about ten days.
Afterwards, it will rest in barrels and tanks until clarification, at the end of the year.With the wine bottled in this vintage, it will be possible to toast at Christmas.
The Agronomic Engineering students of the UPCT have the opportunity to learn about the entire winemaking cycle: from the vineyard to its bottling.They learn it voluntarily.
"It is an added value for our students," says the director of the center, Arantxa Aznar.
The process is carried out in the winery of the Tomás Ferro experimental farm, located in La Palma.The facilities are equipped with the technology used by wine companies, which allows the production of wine with a total guarantee of quality.
Source: UPCT
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