When it comes to the production of Port wine, the concept of “lagar wine” plays a crucial role in the process. Let’s delve deeper into what exactly this concept entails and how it contributes to the overall quality of Port wine.
What is Lagar Wine?
Lagar wine refers to the traditional method of treading grapes by foot in large stone tanks known as lagares. This ancient technique has been used for centuries in the production of Port wine, as it is believed to extract the best flavors and aromas from the grapes.
The Process of Making Lagar Wine
- Harvesting: The grapes used in Port wine production are typically handpicked to ensure only the highest quality fruit is selected.
- Treading: Once the grapes are harvested, they are placed in the lagares, where workers tread on them barefoot to release the juices.
- Fermentation: The grape juice, skins, and seeds are left to ferment in the lagares for a certain period, during which the sugars in the juice are converted into alcohol.
- Pressing: After fermentation is complete, the grape solids are pressed to extract as much liquid as possible, which will then be aged to produce Port wine.
The Benefits of Using Lagar Wine in Port Wine Production
There are several reasons why the traditional method of making lagar wine is preferred in the production of Port wine:
- Quality: Treading the grapes by foot allows for gentle extraction of flavors and tannins, resulting in a more nuanced and complex wine.
- Aromatics: The process of treading helps release the aromatic compounds in the grape skins, enhancing the overall bouquet of the wine.
- Texture: Treading also helps to break down the grape skins, seeds, and stems, contributing to the mouthfeel and structure of the wine.
- Tradition: Using lagares to make wine is a time-honored tradition in the Douro Valley, where Port wine is produced, and is seen as an essential part of preserving the region’s winemaking heritage.
Challenges of Using Lagar Wine
While the traditional method of making lagar wine has its advantages, it also presents some challenges in the modern winemaking world:
- Labor Intensive: Treading grapes by foot is a labor-intensive process that requires a team of workers to spend hours in the lagares during harvest season.
- Hygiene Concerns: The use of feet to tread grapes raises concerns about hygiene and sanitation, as there is a risk of contamination from bacteria and other microorganisms.
- Consistency: Achieving consistency in wine quality can be challenging when relying on manual labor for grape treading, as the intensity of treading can vary from batch to batch.
Modern Innovations in Port Wine Production
To address some of the challenges associated with using lagar wine in Port wine production, winemakers have introduced modern innovations and technologies:
- Mechanical Crushers: Some wineries now use mechanical crushers to process grapes, reducing the need for manual labor and ensuring more consistent results.
- Temperature Control: Modern wineries have temperature-controlled fermentation tanks to regulate the fermentation process and maintain wine quality.
- Quality Control: Advances in winemaking technology have enabled winemakers to monitor and control various aspects of the winemaking process, leading to more consistent and high-quality wines.