WINERY
“Plansel” means Selected Plant and leaves no doubt as to the familys dedication to Nature. However, it is impossible to deny that currently, this philosophy is implemented at the mercy of a harmonious dichotomy between these natural skills and a cellar fully equipped with the most developed technology, between the pulse and German rigor with the spontaneity and expressiveness of Alentejo. Wines are the biggest mirror of this unexpected symbiosis.
GRAPE HARVEST
Grapes are harvested after daily systematic maturity checks and depending on the variety and the quality grade. When harvesting our reference grapevine varieties for premium wines, only fully ripe grapes are hand picked. In order to minimise the risk of crushing the grapes at the time of picking, they are stored and transported in small plastic crates. Because of the high temperatures outside at the time of harvest, white grapes are cooled down to 10°C in the cold room before being pressed, while red grapes are mashed straight away.
GRAPE RECEPTION
The harvested grapes must be processed as soon as possible after harvest because the mash and the must are susceptible to unwanted oxidation - which negatively affects the aromas – before fermentation. Modern technology allows us to process the harvested grapes at specific, controlled temperatures, which vary according to the variety and the type of wine being produced. These variables account for the different processing techniques employed. The stems are removed during the crushing process, and care is taken to ensure that the must comes into as little contact with the air as possible. To that end, a gentle pump system speeds up the process.
WINE PRESS
For the production of white and rosé wine, the grapes from the cold room are de-stemmed and crushed cold. The must is then immediately pressed in the nearby stainless steel press. The must goes straight away to a cool, temperature-controlled cellar.
The process for red wine is different. Because the colour bound in the skins is only released in the presence of alcohol, the must has to ferment with the grapes, after the fermentation and maceration all wine is then discharged to the storage tanks and the mash is pressed to extract the remaining liquide.
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The cellar has two different types of cold room. The first is used to cool down the harvested grapes. The substances responsible for aromas must be protected against oxidation which occurs at normal ambient room temperature. The second cold room was developed specifically to obtain the desirable fruity aromas. With room temperatures between 12°C and 15°C, efforts are made to keep must temperatures during the "hot" fermentation phase below 20°C. Because of the low temperatures, it is necessary to add special yeast to ensure rapid yet uniform fermentation.
COLD ROOM EQUIPED WITH WHITE FERMENTATION AND STORAGE TANKS
OPEN BARRELS FOR MACERATION
The fermentation of must in old barriques on lined floors is costly is therefore the preserve of premium wines only, and those wines which make the grade when the "big choice" ("grande escolha") is made. The “Dorina Lindemann” is being presented here personally by Dorina, with her daughter, Julia. Only fully mature grapes with a short raceme specially selected before harvest are used to ensure optimum clarity for this limited edition wine.
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In the past the grapes of the great wines of the Douro, but also those here in the Alentejo, were crushed in open, often monolithic, granite or marble tanks with bare feet. Although it does have folkloric appeal, nowadays for reasons of hygiene and economy, the method favoured is open fermentation with mechanical submerging of must cake and manual pumping over with must, which takes place in stainless steel fermentation tanks with built-in cooling rings. This system has been retained for high quality must, especially for the premium red wines, and guarantees top quality wine.
OPEN MUST FERMENTATION
FERMENTATION TANKS WITH PUMPING-OVER SYSTEMS
Various fermentation technologies are used in the production of red wine, depending on the variety and the type of wine being produced. The technology employed most often is one using fermentation tanks with pumping-over systems. Because the process of fermentation takes quite a long time and the temperature can not rise over 24°C, the fermentation tanks have built-in cooling coils or cooling rings to cool down the tank wall. This method is used for the majority of our wines.
Because we have numerous fermentation tanks of different sizes, we are always able to match the size of the harvest to the right-sized tank.
ROTARY DRUM FERMENTER
You can't stop progress! One technology used in the new world of wine is the VINIMATIC, a fermentation method which basically works on the same principle as a cement-mixer. A spiral screw inside a rotating horizontal drum constantly mixes the must cake with the liquid must, thus ensuring optimum yield of the compounds responsible for colouration and aroma. The process guarantees a quick fermentation and optimum extraction of colour and aromatic compounds.
BARRIQUE STORAGE CELLAR
It’s always the sensational highlight of a guided tour to see the barrique cellar. The reserve wines and premium wines of "Colheita Seleccionada" (special harvest) mature here after fermentation. We store the barriques containing our best wines at a controlled room temperature, thus refining this traditional method of using the breathability of the natural wood and the release of the tannins from the oak to enhance the maturation of the wine. After being stored for up to a year in the finest French oak, the wine is bottled and put in our bottle cellar where it rests until Carlos Ramos and Dorina decide that the wine is ready for the market.
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