Santa Alicia’s physical/chemical laboratory is a precious aid for the winemaking team along the entire production process, from determining the right time for harvesting to monitoring alcoholic and malolactic fermentation, as well as for making blends and preparing the wine for bottling.

The laboratory performs microbiological checks which allow us to keep a close watch on the different processes and production stages, and to prevent possible contamination, which may negatively affect the physical and sensory attributes of the finished product.

One of its chief tasks is to conduct microbiological examinations of the inputs (bottles, caps and corks), water and sanitizing products used in order to guarantee the best possible conditions for the production of an innocuous product.

The laboratory is also responsible for controlling the main parameters involved in packaging the wine as a way to ensure optimal quality of the product.

Over the past months, the company has been busy fulfilling the formalities required for, ISO 9.001, 14.001, HACCP and BRC certification, and for normalizing its analysis and measurement procedures according to international standards.

The laboratory therefore plays a pivotal role in securing ideal conditions for the production of a wine of superior quality and innocuousness.