What is the process of making wine? Wine making

Wine has been around since the dawn of time. So, let's go back to its manufacturing process, and stop for a moment to appreciate its magic. Indeed, the production of a wine involves a certain number of manipulations, at the optimum moment. The observation of the vegetative cycle of the vine and the intervention of man contribute to improving the essence extracted from the terroir of each of the vine stocks. Because it is from a set of viticultural and oenological knowledge that once the grapes have reached their optimum maturity, the smooth running of the manufacturing process is at stake. Increased monitoring of the quality of the harvest , the vinification and the post-fermentation processes is crucial to obtaining, when tasting, a clean wine and a beautiful aromatic complexity, typical of its terroir .

When it comes to winemaking, some of the steps in making wine, white, rosé and red, are sometimes not followed in the same order. Additionally, some white wines can be made from red grapes, but here we will cover the most common winemaking process.

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The grape harvest: the optimum harvest date

The quintessence of wine begins in the heart of the vines . As a result, the harvest date is a determining factor. However, the quality of the grapes and optimal maturity require an analysis of the sugar indicators, pH and acidity of the grape berries. Whether for white wines, reds or rosé wines, the harvest date is decided by sampling and analyzing the berries of the grape varieties.

Surveying the land to determine optimum maturity

As soon as the veraison period is over, the grape berries are collected in order to monitor their development. It is by going through the vineyard plots and observing the foliage, the soil, tasting the berries, the skin, the pulp and the seeds that the harvest date is determined. Indeed, this phytosanitary assessment of the harvest already draws up the future manipulations necessary for the production of the wine .

Discern to decide the date of the harvest

The vine is alive. Working it requires know-how and discernment. It is the source of the texture, flavors, aromas and sensations such as the aggressiveness of the skin and the maturity of the seeds. On the same plot of vines, the same grape variety does not necessarily react with the same exuberance. As is the case, at Gérard Bertrand 's Chardonnay plots , on the Domaine de l'Aigle Royal . The vines are exposed at an altitude of more than 500 meters, in espaliers, due south facing the mountains. They benefit from a mountain and Mediterranean climate. Some vines, in the same row, depending on the vintage, can ripen earlier than their neighbor. This is why the phenolic maturity of the grapes and the quality of the harvest are controlled using a refractometer. Thus, the sugar content of the grapes is measured, providing an approximation of the value of the alcoholic strength.

Once the grapes have been picked, in order to limit their oxidation, they are immediately transported to the winemaking cellar.

Destemming: on red grape varieties

Destemming or destemming and crushing mainly concerns red grape varieties that are intended for skin maceration. Once destemmed, the grapes are freed from the stalk which constitutes the woody part of the grape bunch. Thus, destemming is a delicate step requiring special attention since it is necessary to limit the crushing of the grape berries. The manufacturing process of Prima Nature Syrah wine includes destemming before it is put into the maceration phase.

Maceration: for better extraction

Maceration in vats provides better extraction of the grape's phenolic compounds, such as a deeper color and more powerful aromas.

Pressing: before the start of fermentation for white wines

For the vinification of white wines, the grape berries are pressed before the start of fermentation. As is the case with the white grapes of the Domaine de Villemajou. As soon as they arrive at the winery, the Marsanne, Maccabeu, Bourboulenc and Roussanne grape varieties are pressed as gently as possible using a pneumatic press. Whereas for the production of red wines, pressing occurs after fermentation.

Alcoholic fermentation: strict daily monitoring in the vat room

When the wine-making process takes place in the best conditions. It is the yeasts naturally present in the environment and on the grape berries that will transform the sugar in the grapes into alcohol and carbon dioxide. This process produces heat and develops aromatic compounds. This is why a drastic daily monitoring of the densities of each of the vats is put in place using a mustimeter. At the start of fermentation, the first results taken on the density of the juice are between 1,110 and 1,080. Then, as with its evolution, the density decreases to 994 or even 993, to complete the alcoholic fermentation.

Devatting: ends the vatting of red wines

Devatting is an essential step in the wine making process. It occurs just after alcoholic fermentation. It closes the vatting of red wines. The juice from the vat is then transferred to another. But it is still full of decomposing skins , stalks and seeds that will have to be removed manually using a fork and a shovel. To be transferred to the press to be pressed and extract what is called press wine . This operation is generally carried out by entering the vat. However, the production of a dangerous gas, carbon dioxide is toxic, making this handling very perilous.

Alcoholic fermentation: strict daily monitoring in the vat room

Once the alcoholic fermentation is complete, the dead yeasts leave an environment rich in alcohol, amino acids and nutrients. Then the lactic bacteria transform the malic acid into lactic acid . This creates notes of butter and hazelnut that influence the organoleptic quality of the wines . Malolactic fermentation is always carried out for red wines. Only for white wines can this phase be inhibited by cold treatment or the addition of sulfites.

Post-fermentation processes according to the type of wine desired

At this point, one might think that the winemaking process is complete. While there are still a few touches to be made to enhance the harvested grapes as well as the winemaking process. Which can take several more months before producing the desired type of wine.

Breeding: for slow micro-oxygenation

After the fermentation process , aging is not systematic. Some red wines benefit from barrel aging for between 6 and 24 months. For example, aging can be done partly in vats and partly in barrels, with the Cuvée Héritage "An 1189" AOP Languedoc Pic Saint-Loup , where 1/3 of the red wine is aged for 9 months in barrels. The aging can also be done in tuns or amphorae. Its purpose is to transmit complementary aromas to the wine such as grilled and toasted notes and additional tannins from the barrels. As well as a slow micro-oxygenation provided by these containers that are more or less permeable to oxygen. Consequently, the coloring matters become more intense.

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Clarification: for a successful wine making process

Wine clarification is achieved by sedimentation or also by fining. Over time, if no intervention is carried out on the wine, lees settle at the bottom of the tank. The racking operation provides an initial clarification. It consists of pumping out only the clearest wine possible. Then, if necessary, fining can help improve the clarity of the wine. This technique involves adding a fining agent to the wine, which draws the heaviest aggregates to the bottom of the tank.

And finally, the filtration stage will serve to eliminate the particles contained in the wine by passing it through a filter. Thus, the clarification of the wine brings its stabilization to be able to bottle it and finally savor it fully.

However, the wine-making process varies depending on standards and controlled designations of origin.

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