Written on 22/04/2022
Understanding all stages of winemaking
Before your wine arrives in a bottle on your table, it has undergone a lengthy vinification process. This is, of course, the first stage in the production of wine, since it involves the transformation of grapes into wine. It's a natural process, but one that still requires human intervention.
There are nine crucial stages in the process:
- de-stemming : the first, obviously important stage, which involves separating the grape berries from the bunch. The winegrower in charge of this stage can decide whether to do it totally or partially. This operation extracts more or less tannin. Partial de-stemming allows the grapes to retain a good tannin structure.
- Crushing: the bunches of grapes then pass through the crusher to break them up and release the juice.
- Maceration: once the grapes have been crushed, they are placed in steel or wooden vats. Then comes the maceration stage. This stage has been simplified, as the vats are now equipped with thermoregulation to control alcoholic fermentation.
- Pigeage/remontage: during maceration, a crucial stage takes place. The solid parts of the grape (skins, pulp and seeds) rise to the surface, forming the "marc cap". the "marc cap".. The winemaker takes a pestle and "breaks" it. He then pushes it into the grape must to ensure better extraction of the elements responsible for color, tannins and certain aromas.
- Alcoholic fermentation : another crucial stage that takes place during maceration. The sugars in the must are transformed into alcohol by the action of yeast. This is when the wine itself begins to take shape.
- De-vatting and pressing: this is where maceration comes to an end. The winemaker collects the juice from the bottom of the vat to separate the solid parts, such as the "cap de marc". "marc cap". The first wine is called "vin de goutte". But to ensure that nothing is lost, the winemaker then presses the marc to extract the juice trapped inside, called called "press wine".. The latter is much richer in tannin and color.
- Ageing and malolactic fermentation: the wine is placed in a vat or barrel to stabilize and rest. This is the ageing stage. Depending on what you want, it can last several weeks or even years, but often no longer than 36 years. During this time, the wine's aromas develop and its structure evolves. After 3 to 4 weeks, a second fermentation takes place: malolactic fermentation. The wine then becomes much less acidic and more stable.
- Racking : Once the two fermentations described above have been completed, it's time to rack the wine. The wine is racked, meaning that it is separatedfrom the dead yeast and other deposits present at the bottom. At this point, if the winemaker wishes, he can blend several cuvées, or adjust the sulfur if necessary.
- Bottling the wine : this stage is aptly named, since it involves bottling the wine. But just before bottling, the wine may be filtered to remove suspended particles and make it clear and bright. This operation can have an impact on the wine's aromas and structure. Once bottled, the wine can be sold directly, or aged for a few weeks or years.
