When the mosto become wine...

Probably, you look this a bit awful, but for me it was an grateful experience!! 

I had pressed the new grapes from the last harvest in september. It's very common in my region, Jerez, where in the past, the vinter did the job in the vinegard of this way. 

The Palomino fino grape is the grape of the Sherry. It's very sweet, and we need to obtain the most of juice to elaborate the must (In Jerez is the liguid from freshly-pressed grapes, and prior to natural fermentation. After the fermentation new wines continues to be called must until they have been racked and fortified) 

When we already have the grape juice, so it start the fermentation of the alcohol. 

Firstly, we collected the grapes from the vinegards, by hand.

Many years ago, men pressed the grapes with hob-nailed shoes (special cowhide boots) 
"They are dressed in short trousers and are not barefoot, as in the Douro, but wear special cowhide boots, or Zapatos de pisar (in Spanish), whose soles are heavily nailed with large-headed at an acute". (JEFF, 1982)

After that, Must (Mosto) has arrived! and we have the result of a lot of months of sacrifice. The wine is coming sooner, and following the step, is the most important function inside of the Winery (In Jerez, the winery called BODEGA) 

**Bodegas: in plural form, it includes the whole complex of buildings which have to do with the Sherry  business, including offices. Bodegas are not the same in Jerez that in other places of the world.

Here the Mosto that I steped with my foots (too cleaned, of course ;)

It's beginning the classification of our Mosto (Must) in Finos, Amontillados, Olorosos, Palos Cortados, Cream, Medium and Pedro Ximénez. 

Next post, I will explain something about the wines classification. 

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