Winemaking in the Crimea has been known since Ancient Greece. The sunny peninsula was ideally suited for this process. Among the popular varieties of grapes, from which today the drink is obtained, are noted:
- Cabernet Sauvignon;
Vineyards on the island occupy more than 18 thousand hectares of land. For the production of high quality semi-dry and semi-sweet wines the foothill zone is preferred. The southern part produces spirits and dessert drinks.
Production is carried out in the traditional way. It includes 5 basic steps:
- Harvesting. Most often the harvesting is carried out industrially. The exceptions are expensive vintage wines, for which the picking and sorting is done manually.
- Mash Preparation. The grapes are pressed to separate the pulp from the skin. The must is transferred to the barrels for fermentation.
- Fermentation. Fermentation is carried out by means of artificially bred yeast cultures or natural yeasts. As a result, a "cap" of fermentation residues appears on the surface of the wort. The speed of fermentation depends to a large extent on the temperature. At 13-16O full disclosure of fruit aromas occurs. The duration of this stage takes from 5 to 30 days.
- Aging. When the fermentation stops, the beverage is aged in special barrels, which prevent it from oxidizing. The period of aging depends on the variety.
- Packaging. At the end, the finished drink is poured into containers for sale.