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Grape harvesting
Vineyards of the Tiraspol Winery & Distillery KVINT are located in the terroirs of Kamenka, Rashkovo and Doibani, well-protected from the winds by the Poyany and Kalagur woods.

The total area of our vineyards is 2000 hectares planted on different kinds of soil, such as sandy soils with high content of calcium, those rich in limestone, southern black soil. Soil composition has great influence on the properties of cultivated grapes, and such a variety of species allows us to obtain unique organoleptic qualities of divins.

The grape berries contain numerous useful elements and micro-elements: minerals, bio-active substances, amino acids, sugars and vitamins. Judging by the sugar content, one can determine the ripeness of grapes and schedule the right timing for the harvesting operations.
Processing Harvesting and transportation of grapes to the processing lines are followed by crushing and destemming. The aim of crushing process is a destruction of grape berries in order to extract juice. Use of roller crushers excludes the damaging of seeds and abrasion of stems during the process. The stems are removed from the grape clusters on the horizontal destemmer. This operation is necessary to reduce the amount of tannins in wine material and protect it from the bad taste and rudeness. Then follows pressing on the pneumatic presses. Compressed air controlled by time is supplied into the press filled with crushed berries, inflating its membrane and thus squeezing juice from the crushed grapes.
Fermentation Fermentation of wine materials takes place in special tanks, the so-called fermenters, which can hold about 60 thousand liters of grape must. An up-to-date equipment enables to strictly control every tiny detail in the behavior of fermenting juice through the entire process of its transformation into wine. For instance, an operator can decrease the fermentation temperature with a decimal accuracy in order to select from the grape aroma only the purest fruity and floral notes.
Distillation The creation of the classic divin begins with a long process of distillation. KVINT distillers strictly follow the traditional cognac production method, enabling to preserve all essential oils in alcohol and to achieve the right concentration of them. The wine is distilled in Alambic pot-stills in two stages. At first stage you obtain the basic raw spirit, the so-called “brouillis” with alcoholic strength 29-32%. After the second stage, known as “la bonne chauffe” (or good heating) the resultant product contains 62-70% of alcohol. The full cycle takes almost whole day. Only after the first-stage distillation the volume of liquid is reduced several times.
Ageing The shortest ageing time of KVINT spirits is 3 years. The oldest spirit was put to ageing back in 1951. The best wood to keep divin in is the Limousine oak. From the end of the last century KVINT prefers to buy the barrels made from 70-year-old oaks grown in Limousine region in central France. Multitude of grape varieties, favorable conditions of ageing including temperature control, humidity, competently chosen barrels and daily care – any of these components contribute to the formation of taste accents and aromatic nuances.
Blending The final step that turns eaux-de-vie spirits into a noble beverage is blending. This process is a gradual mixing of the certain ratio of eaux-de-vie, specially treated water, syrup and sugar caramel. In the production process of fine divins each of these components is fortified to alcoholic strength 40% with wine-distilled spirits, which are not younger than those used in the blend, after that it is put into the barrels for ageing. This technology is also used for creation of collection divins. Moreover, their blend can be composed of approximately 20 eaux-de-vie from KVINT cellars. By blending spirits made from different grape varieties and of different age our masters create divins with special aromatic and taste features. Syrup gives an additional mellowness to the beverage. Sugar caramel is used to intensify color of young divins. Each of the blend components is added separately. According to classical French production process, no flavor agents or food additives are used.
Rest The freshly prepared blend of divin is characterized by misbalanced bouquet and taste, due to disturbance of equilibrium of the components. To avoid this, every blended divin is put for rest into big casks, this process takes place in contact with oak, similarly to ageing process. VS divins need rest for not less than 3 months, VSOP divins – for not less than 9 months, and for XO divins at least 1-year rest is needed. This is a minimal time of rest, however, in fact the prepared divin can stay at rest for several years or even decades.
Cold treatment Cold treatment usually takes place before bottling. Divin is chilled at the temperature from –10°С to –15°С and kept in tanks for 7-10 days, depending on the blend of divin, then follows filtration at the same temperature as one of cold treatment. During the whole period of treatment the temperature is controlled automatically. The procedure of cold treatment enables us to guarantee that divin will stay clear and stable in the bottle, if the conditions of storage are observed.
Control filtration After cold treatment divins undergo control filtration for giving them additional brilliance and crystalline clarity.
Bottling The bottlery is equipped with the automatic bottling lines of the well-known European manufacturers. Bottling is one of the main stages in a cycle of production of top-quality drinks. Quality is above all, therefore the process of wines and spirits creation is controlled at all stages by accurate instruments of KVINT laboratory which is accredited in Moldova for conformity to International standard ISO 17025:2006.