Wine making and vinification

Winemaking, this term immediately evokes the image of vineyards stretching as far as the eye can see as well as cellars where oak barrels rest where know-how is passed down from generation to generation. This fascinating process encompasses much more than just transforming grapes into wine. It is a delicate alchemy that combines tradition and innovation, where each step profoundly influences the character and aromatic profile of the wine.

Winemaking is the complex and meticulous process by which grapes are transformed into wine, an ancestral practice refined over millennia. This process begins with harvesting the grapes when ripe, followed by sorting and selection to ensure quality. The next steps include destemming and crushing. Maceration allows the extraction of colors, aromas and tannins, while alcoholic fermentation converts sugar into alcohol and releases distinctive aromas. Some winemaking includes malolactic fermentation to soften the wine. Finally, aging in barrels or vats refines the characteristics of the wine before bottling. Each step is crucial, profoundly influencing the sensory qualities and complexity of the final wine.

The differences between the wine creation process and winemaking

The creation of an exceptional wine begins well before the grapes are harvested, in the vineyards where vine cultivation is elevated to the level of an art. Oenology, the science of wine and winemaking, teaches us that every decision, from the selection of grape varieties to vineyard management, has an impact on the final quality of the product. The winemaking process, or vinification, is the next step where the grapes are transformed into wine. This metamorphosis is not only the business of nature; it is orchestrated with precision by winegrowers and oenologists who, at each stage, decide the destiny of the wine.

The distinction between vine cultivation and winemaking lies in their field of action. The first concerns the preparation and growth of the grapes, while the second encompasses all the post-harvest operations necessary to transform the grape juice into wine. Understanding this process is not just a matter for professionals. For wine lovers, grasping the nuances of winemaking enriches the tasting experience, allowing for a deeper appreciation of the flavors, aromas and texture that characterize each wine.

What are the stages of winemaking?

Winemaking takes place in several key stages, each of which profoundly influences the final profile of the wine. Let's start by detailing this complex and fascinating process, step by step, to provide a clear and accessible understanding for everyone.

• The grape harvest : It all starts in the vineyard. The harvest is the first decisive action in the life of the wine. It is generally carried out by hand for quality wines, allowing the grapes to be selected at perfect maturity. This step is crucial, because the time of harvest determines the sweet potential of the grape and, therefore, the alcohol level of the wine. Harvesting in morning or evening sun can preserve the grapes' natural acidity, essential for the balance of the wine.
• Selection and sorting of grapes : Once harvested, the grapes are carefully sorted. This selection removes damaged or insufficiently ripe bunches and guarantees that only the best grapes will contribute to the quality of the wine. Sorting can be done by hand or with advanced machines that use technology to detect and remove unwanted items.
• Destemming and crushing : Destemming involves separating the grape berries from the stalk (the stem of the bunch), which can bring astringent tastes to the wine. The berries are then lightly crushed to break their skins and release the juice. This process must be carried out carefully to avoid damaging the seeds, which could release unwanted tannins.
• Maceration : This step allows the juice to remain in contact with the skins of the grapes, the seeds, and sometimes the stems. For red wines, it is during maceration that the extraction of color, aromas, flavors and tannins takes place. The duration of this phase varies depending on the type of wine desired and can last from a few days to several weeks.
• Alcoholic fermentation : The heart of the transformation, alcoholic fermentation is the moment when the yeasts transform the sugar in the grapes into alcohol. The temperature is rigorously controlled to promote the development of aromas. This stage can last from a few days to several weeks, depending on the characteristics sought for the wine.
• Malolactic fermentation : Often followed for red wines and sometimes for whites, this second fermentation transforms malic acid into softer lactic acid. It contributes to the roundness and complexity of the wine, also stabilizing the final product against certain alterations.
• Breeding and maturation : The final act of winemaking, aging is the resting of the wine, often in oak barrels, where it develops secondary and tertiary aromas, adding complexity and depth. The duration of this stage varies greatly, from a few months to several years, depending on the type of wine and the desired profile. Maturation then often continues in the bottle before the wine is considered ready for tasting.

How are different types of wines vinified?

Winemaking varies substantially between red, white, and rosé wines, with each type requiring a specific approach to fully reveal its unique character. This meticulous process is the heart of oenology and highlights the diversity and richness of the wine world.

Vinification of red wines

The production of red wines is marked by maceration, a stage where the skins, seeds, and sometimes the stalks, remain in contact with the must. This phase is crucial, because it allows the extraction of phenolic compounds, such as tannins and anthocyanins, which give the wine its color, structure, and complex aromas. After pressing, alcoholic fermentation takes place, transforming the sugar into alcohol under the action of yeasts. Malolactic fermentation often follows, sweetening the wine by converting malic acid into milder lactic acid. Aging in oak barrels then allows the wine to stabilize, to oxygenate slightly and to develop secondary and tertiary aromas, enriching its taste palette.

Vinification of white wines

For white wines, the objective is to preserve freshness, primary fruit aromas and acidity. The process generally begins with gently pressing the grapes to extract the juice while avoiding contact with the skins and seeds, which can add bitterness or unwanted tannins. Clarification of the must precedes alcoholic fermentation, often carried out at lower temperatures than for reds, in order to retain volatile aromas. Some white wines can undergo malolactic fermentation to reduce their acidity, but this step is less systematic than with reds. Aging, often in stainless steel vats to avoid the addition of woody notes, aims to refine the aromatic profile of the wine.

Vinification of rosé wines

Rosé winemaking is a balancing act, seeking to capture the freshness of white wines while incorporating structure and aromas borrowed from reds. This is often accomplished by saignée, where after a brief maceration, some of the juice is removed from the vat to continue its fermentation separately, or by direct pressing, where the grapes are pressed immediately after harvest to extract the juice with a light tint . Fermentation follows similar principles to that of whites, with controlled temperatures to preserve the aromas. The result is a wine that combines the lightness and aromatic elegance of the whites with a subtle structure and fruity notes from the short maceration with the skins.

Winemaking is a fascinating journey from grape to glass, a complex process where each step is crucial in defining the wine's identity. Understanding the nuances of winemaking, from growing vines to different aging methods, not only enriches our appreciation of wine, but also connects us to an age-old tradition that continues to evolve. Through this process, from oenology to wine production, each bottle tells the story of its origin and its terroir.