Production.

During manufacture of elite wine „Bon Vin” the special attention is given to the control by origin. ”Bon Vin” is a high-quality dry wine of supreme class. The special attention is given to design of (a bottle, a label, a cap), and also the concept of a brand is strictly observed.
Vintage
Hardly probable there is still any plant which would be as is fanned by legends, as a grapes vine. Who the first has collected grapes berries and has prepared the wine, remains obscure. The bible approves, that was Noy, but for certain, it is not known by anybody. And we absolutely precisely know, how many work, experience and creativity, have enclosed the enologists of «Koblevo» firm, in grapes business for creation of « Bon Vin»wine... Vineyards in «Koblevo» are the best in Ukraine on culture of conducting and processing. Not casually 500 person works on vineyards, in fact processing of vineyards from the first sprout is conducted manually.
It is created, or more precisely to tell, it is restored raw base of 2200 hectares of own vineyards in «Koblevo». Harvesting begins only when grapes save up enough of sugars, not less than 18 %. So, laboratory researching is necessary. Besides, it is necessary   to define not only sugariness, but also the acidity of grapes on which «Bon Vin» is produced.
The ratio of acidity and sugars also will influence in the further flavouring qualities of wine. By the way, during cleaning not more than 4 hours is given to berries to reach from vineyards to primary processing.
Primary processing
Each grade of grapes is gathered separately and is processed strictly on grades; otherwise we won’t see high-quality wine. The interesting detail is that during preparation of wine water is not added; grapes before processing is not washed and even during a rain is not collected, that a drop of water wont dilute the received grade. First berries are separated from crests, and then they move to a crusher and it turns out fiber (or the crushed berry) which on the pipeline acts in membranous process, allowing wringing out grapes juice more gently. Membranous press does not mill a peel and pits with juice, and delicately squeezes out of grapes (this newest equipment has been installed in 2004. After that process the mash or grapes juice which acts in special capacities for a sediment and clarification is received, in fact if not to make this, wine will of bad quality. But it is about white wines. Absolutely other history is connected with red wine. Their way of preparation refers to in a red way and it means that fiber at once is sent to a fermentation process. The temperature of fermentation of red wine should be from 28 up to 32 degrees. During fermentation the fiber is mixed, and after wine material finds necessary painting, tartness and completeness, it is separated from fiber by pressing and is sent on ripening.
Fermentation
Fermentation is a process of transformation of juice in white wine. It is one of the most crucial stages. Pure cultures of the wine yeast bought in France, Canada or in Germany are added in the clarified juice. And here the temperature is especially important, and it should not exceed 16-18 degrees. At such temperature fermentation will slowly occur, in fact in preparation of wine hurry is not necessary.
Here on that stage refrigerating machineries are necessary. Technologists carefully observe the process. Tanks, in which the process takes its place, have been purchased in France. And now let speak about advantages. In «Koblevo», as well as all over the world, sulphurous anhydride is applied for manufacture of wine to prevent the excessive oxidation of wine and development of collateral microorganisms.
Here a great secret is covered. It appears, the wine makers of «Koblevo» firm work on the most possible minimum from norm or STATE STANDARD, accepted in our country, that is approximately from 80 up to 120 mg on litre, instead of 200 put, therefore in the morning the head does not hurt. For comparison, in France, this norm is 400 mg on litre.
Pouring
Further wine is removed from yeast and it occurs both with red, and with white wine. And then again on pipelines is poured in following capacities. A word about capacities: at enterprise "Koblevo" the storehouse for winemterials probably can contain 12 million litres. Wine makers fill these capacities annually, using as a traditional receipt, and develop their know-how.
The wine after pouring is sent on a rest. Resting is necessary for it after each technological process, in fact the wine-it is an alive organism and it cannot be exhausted.
Ripening and clearing. Storehouse "Koblevo" is the largest in Ukraine. Here the wine passes the stages of ripening and clearing. Manufacturing of wine approaches the ending and it is necessary the ending has not disappointed consumers, wine should be cleared and it is done by means of special clay to connect the slightest particles of the undesirable rests, to enable them to drop out in a feculence and then again to pour and to filter carefully. And then again the wine is sent on rest. At last wine is ready and it is necessary to prepare wine for pouring.
And here again the unique technology of «Koblevo» factory – wine is processed with cold. It is done to exclude all turbidity of ready wine and compulsorily to force dropping out the wine stone. It is easy to guess, that after pouring from the formed feculence and a filtration a time for resting is again necessary to wine.
Tasting

This stage is the most important examination. It is uneasy for examiners. It is important not to miss any nuance, to consider and estimate correctly, in fact, it is the last stage before an output on a big stage.
Pouring
The line of pouring of Italian firm BERTOLASO is completely automated. Two lines the general productivity of 12 thousand bottles act now at a factory. It is very important for consumers, that during preservation chemical additives (only thermal processing) do not participate and aromatizers are not used.
Wine is corked by cortical fuses purchased in Portugal, and bottles are made in Ukraine. The label on a bottle is very important; it is a passport of the wine, and at the same time it should be interesting, to draw attention to a shelf.