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About 4 days after pressing the grapes, the must thus obtained has fermented enough for the liquid to go to the bottom of the vat, whilst the marc (or pomace, i.e. grape seeds, skin and pulp) goes up to the top. This liquid is transferred into a bigger barrel, where it will be left to further ferment for about a month, until all sugar has turned into alcohol.

My father and my uncle helping me separate the wine from the pomace

Collecting the liquid obtained after pressing the grapes

It is transferred into a bigger vat where it will continue its fermentation, to eventually give wine.

The grape marc, or pomace, will be used to make Raki.

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