Bogeda Septima
Another vast vineyard to travel through to get to the bodega.
At last. Note that the rows of vines are covered by plastic screens. This is designed to protect the vines by deflecting hail stones during storms.
We arrive at the greeting room. Also used as the tasting room after the tour.
Our tour guide is a young woman who is studying to be a ventnor. Very knowledgable of their entire operation.
Some of many stainless steel vats. these are 20 feet tall. From Switzerland. The pumps and hoses are used to keep mixing the grape skins and meat (which float to the top of the liquid) into the fermenting product.
All bodegas use oak barrels for the final ageing of their wines. About two-thirds of the barrels come from France, the rest from the U.S. French oak barrels cost about three times the price of the American.
Typical of the larger wineries, Septima has a fully equipped and staffed laboratory.
The bottling , labeling and corking line is manned by fifteen workers. They operate 24 hours a day during the harvest time. Septima produces three and a half million bottles of wine per year, making them a medium to large bodega.
A final look as we head out for our hotel.