Production.

Vintage
There is hardly any plant that would be as popular in legends as vine. Who was the first to discover the grape and prepare wine remains unknown. The Bible says that it was Noah, but nobody knows for sure. But  we are perfectly aware how much labor, experience and creativity put into the grape business by wine-makers of «Koblevo». Vineyards in «Koblevo» are the best in Ukraine because of grown varieties, cultural management and processing. Saplings of the best types of grapes are bought in France, Italy and Germany. We have 2200 hectares of own vineyards. About 500 people work there, because the treatment of vineyards is carried by hand from the first germ. Harvesting begins only when the grapes accumulate a sufficient quantity of sugar, not less than 18%. So  laboratory testing is necessary. In addition, when receiving the grapes to the factory, it is necessary to determine not only the sugar content but also acidity. Value of acidity and sugars will affect in future the taste quality of wine. By the way during the harvest berries are delivered to the site of primary processing within maximum 4 hours.
Primary processing
Vintage process is performed by the French machinery «Gregoire», the cost of which exceeds 2 million UAH per unit. One machine can collect 100 tons of crops a day. But technical equipment is used not for all types of grapes. Harvesters collect those varieties for which according to the technology a longer exposure of pulp and juice of grapes is used. Special and elite species are collected only by hand. An interesting detail, during the cooking water should not be  added to wine, grapes before processing are not washed and even do not collect in the rain, so that not even one drop of water should  not dilute the resulting product. Firstly berries are separated from the ridges, then they come to a crusher, and it turns pulp (or crushed berries), which goes through the pipeline to the membrane press, allowing more gentle squeeze of grape juice. Membrane press do not mince skin and bones with juice, but gently squeezes it from the grapes (it's the latest equipment installed in 2004). As a result of this process we have must or grape juice, which comes in special tanks for sludge and clarification, because if you do not do it wine would get poor quality. But it is about white wines. Since red wine is a different story. Such method of cooking is called «in the red», which means that the pulp immediately sent to ferment. The temperature of fermentation of red wine should be from 28 to 32 degrees. In the process of fermentation pulp is mixed, but after the wine material acquires the necessary color, astringency and completeness it is separated from the pulp by pressing and sent to the maturation.
Fermentation
Fermentation is a process of transformation of juice into white wine. This is one of the most crucial stages. As pure cultures of wine yeast, purchased in France, Canada or Germany are added to clarified juice. And on this stage temperature is especially important and it should not exceed 16-18 degrees. At this temperature fermentation will be slow, because in making wine rush is not needed. On this stage refrigerators are used. The process is carefully followed by technologists. Tanks, in which this process occurs, were purchased in France.
And now about the benefits. In «Koblevo», as well as throughout the world, sulfur dioxide is used in the production of wine  to prevent excessive oxidation of the wine and the development of microorganisms. The secret lies here. It turns out that winemakers in «Koblevo» work at the highest possible minimum of the norm, adopted in our country, that is about 80 to 120 mg per liter, instead of 200 posited. That is why you do not have headache in the morning. For comparison, in France the norm is 400 mg per liter.
Сasting
Then wine is removed from the yeast. This process happens both with the red and white wine. And then, again through pipelines it is poured into the containers. Speaking about containers, the company «Koblevo» may store 12 million liters of wine products in its storage. These containers are filled annually, using both traditional recipes and developing its know-how. After casting wine is sent back to rest. Rest is necessary after each process, since wine is a living organism and it cannot « be driven».

Ripening and purification
Storage «Koblevo» is the largest one in Ukraine. Here wine becomes mature and refine. Thw process of wine-making is coming to the end, but in order  the final product does not disappoint consumers, the wine must be clean, and it is with the help of special clay to bind the smallest particles of unwanted residues, enabling them to precipitate and then re-poured and carefully filtered. And then it is sent to rest again. Finally wine is ready and we need to prepare it for bottling. And here again we use the unique technology of the plant «Koblevo» which is treating the wine with cold. It should be done to exclude all possible turbidity of the finished wine and forced to make fall tartar. It is easy to guess that after this process wine needs some rest again.
 
Tasting
This stage is the most important exam. It is not so easy as the examiners should not miss any small thing and evaluate correctly, this is the last step before going on «the big stage».
 
Bottling
Bottling lines manufactured by the Italian company BERTOLASO are fully automated. The plant now has two lines with total capacity of 12 thousand bottles per hour. And what is important for consumers is that in the process of conservation chemical additives (only heat treatment) and flavor enhancers are absolutely excluded. Wine is sealed with corks bought in Portugal and bottles are produced in Ukraine.
The label on the bottle is very important as it is a passport of wine and at the same time it must attract attention being on the shelf.
 
Packaging and shipment
Now one can understand why «Koblevo» is the leader of Ukrainian wine market. First of all everything is performed by the team of professionals, winemakers, and secondly the use modern technology, strict quality control at all stages of production and, finally, the availability of the complete process chain at the plant. But there is one more issue - to select a wine to your taste and it is pretty difficult process, because the brand «Koblevo» includes more than 30 names.