Smooth and velvety with notes of plum and chocolate.

Casa Bovina Merlot

A zesty white wine with hints of green apple and herbs.

Casa Bovina Sauvignon Blanc

A crisp and refreshing white wine with notes of citrus.

Casa Bovina Chardonnay

A rich red wine with flavors of dark berries and a hint of oak.

Casa Bovina Cabernet Sauvignon

Wash the Merlot grapes thoroughly to remove any dirt and impurities.

Prepare the Grapes

Crush the grapes using a wine press or by hand to release the juice into a clean fermentation container.

Crush the Grapes

In a separate bowl, mix the water and sugar until the sugar dissolves completely. Pour this mixture into the fermentation container with the crushed grapes.

Add Water and Sugar

Sprinkle the wine yeast over the grape and water mixture. Stir gently to incorporate.

Add Yeast

Cover the fermentation container with a clean cloth and let it ferment for 7-10 days, stirring daily. Ensure it's in a cool, dark place.

Fermentation

After the initial fermentation period, strain the liquid to remove solids. Then, add the plum puree, cocoa powder, and vanilla extract to the strained liquid.

Add Flavor Enhancements

Transfer the mixture to a secondary fermentation vessel and let it ferment for another 2-4 weeks, tasting periodically for desired flavor.

Secondary Fermentation

Once fermentation is complete, siphon the wine into clean bottles, leaving some space at the top. Seal with corks or caps.

Bottling

Store the bottles in a dark, cool place for at least 3-6 months to develop flavor before serving.

Aging

Merlot grapes

Water

Sugar

Yeast (wine yeast recommended)

Tannin (optional)

Plum puree

Cocoa powder

Vanilla extract

Carefully harvest 2 kg of ripe Sauvignon Blanc grapes, ensuring they are free from rot or damage.

Harvesting Grapes

Crush the harvested grapes in a clean fermentation vessel to release the juice. Make sure to break the skins to allow for maximum juice extraction.

Crushing Grapes

Add 0.5 g of sulfur dioxide to the grape juice to prevent unwanted fermentation and oxidation.

Adding Sulfur Dioxide

Cover the fermentation vessel with a clean cloth and let it ferment in a cool, dark place for about 2 weeks. Stir the mixture every few days.

Slice the green apple and add it to the fermenting grape juice along with the 10 g of fresh herbs. This will infuse the wine with zesty flavors.

Preparing the Infusion

Allow the mixture to continue fermenting for another week after adding the apple and herbs, stirring gently every few days.

Final Fermentation

After the total fermentation period of 3 weeks, strain the wine through a fine mesh to remove solids. Transfer the liquid into clean bottles.

Straining

Sauvignon Blanc grapes

Sulfur dioxide (for preservation)

Green apple (for infusion)

Fresh herbs (thyme or basil)

Select ripe Chardonnay grapes and harvest approximately 15 kg. Ensure they are free from rot or damage.

Harvest the Grapes

In a clean and sanitized area, crush the grapes to release the juice. Use a wine press or a manual method.

In a fermentation vessel, combine the crushed grapes, 20 liters of water, and 10 grams of wine yeast. Stir gently.

Combine Ingredients

Incorporate 2 tablespoons each of lemon, lime, and orange zest into the mixture. Add 200 grams of sugar to balance the acidity.

Add Flavor Components

Cover the fermentation vessel with a clean cloth and allow the mixture to ferment at a stable temperature (around 18-22°C) for 2-3 weeks, stirring gently every few days.

Ferment

After fermentation, allow the wine to settle for a few days. Then, siphon the clear wine off the sediment into another clean vessel.

Clarify the Wine

Using sanitized bottles, fill them with the clarified wine, leaving some space at the top. Seal with corks or caps.

Bottle the Wine

Store the bottles in a cool, dark place for at least 6 months to allow the flavors to mature before tasting.

Chardonnay grapes

Lemon zest

Lime zest

Orange zest

Carefully hand-pick the Cabernet Sauvignon grapes at their peak ripeness, ensuring only the best quality fruit is selected.

Once harvested, crush the grapes to release the juice while removing the stems. This can be done using a grape crusher or by hand for small batches.

Crushing and Destemming

Transfer the crushed grapes into a fermentation vessel. Add the yeast to the grape must and allow to ferment at a controlled temperature (between 22-28°C) for about 7-14 days, stirring daily.

After fermentation, press the grape skins to extract the remaining juice. This will help enhance the wine's color and flavor.

Pressing

Add oak chips to the wine and transfer it to a barrel or another aging vessel. Allow the wine to age for 6-12 months, depending on desired flavor complexity.

Before bottling, add sulfites to stabilize the wine and prevent oxidation. Stir gently to ensure even distribution.

Sulfite Addition

Carefully siphon the wine into clean bottles, avoiding any sediment. Seal with corks and label appropriately.

Allow the wine to rest for a few weeks before tasting. Serve in a glass at room temperature to fully appreciate the rich flavors of dark berries and oak.