What is the process of making wine?

Wine has existed since the dawn of time. So, let's take a look back at its production process and pause for a moment to appreciate its magic. Indeed, the production of a wine involves a certain number of manipulations, at the optimum moment. Observing the vine's growth cycle and human intervention contribute to enhancing the essence extracted from the terroir of each vine stock. Because it is the result of a set of viticultural and oenological knowledge that, once the grapes have reached their optimum maturity, the smooth running of the production process is at stake. Increased monitoring of the quality of the harvest , vinification and post-fermentation processes is crucial to obtaining, when tasting, a clean wine with a beautiful aromatic complexity, typical of its terroir .

When it comes to winemaking, some steps in the production of white, rosé, and red wine are sometimes not followed in the same order. Additionally, some white wines can be made from red grapes, but here we will discuss 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 vineyards . As a result, the date of the Harvesting is a determining factor. However, grape quality and optimal ripeness require analysis of the sugar, pH, and acidity indicators of the grape berries. Whether for white wines, red wines, or rosé wines, the date of the harvest are decided by taking samples and analyzing the berries of the grape varieties.

Survey the terroir to determine optimal maturity

As soon as the veraison period is over, the grape berries are picked to monitor their development. It is by walking 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. In fact, this phytosanitary assessment of the harvest already sets out the future manipulations necessary for wine making .

Discern to decide the date of the harvest

The vine is alive. Working it requires know-how and discernment. It is the source of 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 with Gérard Bertrand of the plots of Chardonnay , on the Domaine de l'Aigle Royal . The vines are exposed at an altitude of over 500 meters, in espalier, facing south towards 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 The grapes and the quality of the harvest are checked 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 crushing of the grape berries must be limited. The winemaking process of Prima Nature Syrah includes destemming before entering 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 grapes are pressed before fermentation begins. This is the case with the white grapes at Domaine de Villemajou. Upon arrival at the winery, the Marsanne, Maccabeu, Bourboulenc, and Roussanne grape varieties are pressed as gently as possible using a pneumatic press. For the production of red wines, pressing occurs after fermentation.

Alcoholic fermentation: strict daily monitoring in the vat room

When the winemaking process takes place in the best conditions. These are yeasts naturally present in the environment and on the grape berries which will transform the sugar in the grapes into alcohol and carbon dioxide. This process produces heat and develops aromatic compounds. This is why drastic daily monitoring is required densities of each of the tanks is set up using a mustimeter. At the start of fermentation, the first results taken on the density of the juice are between 1110 and 1080. 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

Racking is an essential step in the winemaking process. It occurs just after alcoholic fermentation. It completes the vatting of red wines. The juice from the vat is then transferred to another. But it is still full of the skins , stems and decomposing 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 dangerous.

Alcoholic fermentation: strict daily monitoring in the vat room

Once alcoholic fermentation is complete, the dead yeasts leave an environment rich in alcohol, amino acids and nutrients. Then the lactic acid bacteria transform the malic acid into lactic acid . Which creates buttery and nutty notes that influence the quality organoleptic properties of 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 depending on the type of wine desired

At this point, you might think the winemaking process is complete. There are still a few touches to be made to enhance the harvested grapes and the winemaking process. This can take several more months to produce the desired wine.

Breeding: for slow micro-oxygenation

After the fermentation process , breeding is not systematic. Some red wines benefit from barrel aging for between 6 and 24 months. For example, part of the aging can be done in vats and the other part in barrels, with the Cuvée Heritage “Year 1189” AOP Languedoc Pic Saint-Loup , where 1/3 of the red wine is aged for 9 months in barrels. Aging can also be carried out in tuns or amphorae. Its aim is to impart 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 which are more or less permeable to oxygen. Consequently, the coloring matters become more intense.

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Clarification: for a successful winemaking process

Wine clarification is achieved through sedimentation or fining. Over time, if no intervention is performed on the wine, lees settle at the bottom of the tank. Racking provides initial clarification. It involves pumping out only the clearest wine possible. Then, if necessary, fining can help improve the wine's clarity. This technique involves adding a fining agent to the wine, which pulls the heaviest aggregates to the bottom of the tank.

Finally, the filtration stage will serve to remove particles from the wine by passing it through a filter. Thus, clarifying the wine stabilizes it so it can be bottled and finally fully enjoyed.

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

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