page_title: Chã das Caldeiras
section_title: Wine making at the Associação
hierarchical_section_title: Chã das Caldeiras / Wines and Pomace brandy / Wine making at the Associação
caption_attribution_description: English: Fogo (Cape Verde)
context_page_description: Chã das Caldeiras is a small community of approximately 700 inhabitants in the crater of the volcano Pico do Fogo on the island of Fogo, Cape Verde. The village consists of two main parts: Portela and Bangaeira, founded in 1920 and 1917, respectively. At an elevation of about 1,700 meters, it is the highest village in Cape Verde. It is part of the municipality of Santa Catarina do Fogo. The main organizing body in the village is the Associação dos Agricultores de Chã, which holds considerable sway over the local economy. Chã is the only area in Cape Verde that grows significant quantities of grapes and produces export-quality wines.
  There is no running water or electricity in Chã, though people increasingly use generators at night to light and power their homes. All non-drinking water is collected rain, stored in large cistern tanks for use in the dry season.
context_section_description: During the wine-making process, much attention is given to the hygienic conditions of the cellar and machines. After arrival, the grapes are cleaned and are either crushed (to make red wine) or pressed (to make white and rosé). This process is done as quickly as possible to prevent contamination and odor. The pulp is then put in specially-designed barrels in the cellar, where the temperature remains cool even during the hottest days, to begin the fermentation process. This is when the sugar of the grapes turns to alcohol and where the unique characteristics of the wine begin to develop.
  The red wine ferments with the grape skins and is pressed afterwards. Then, the wine is fermented for a second time to eliminate remaining bacteria and reduce its vinegar-like acidity. After the second fermentation, the young wine is filtered and drawn into barrels for conservation. The white and rosé wines, on the other hand, are immediately filtered after the first fermentation to maintain freshness and to avoid bacteria growth. Until the wines are bottled, they remain in barrels (to avoid exposure to sunlight and air), except for periodic filtrations to improve clarity.
caption: Cooperative (Associação dos Agricultores de Chã) in Portela
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