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La Vendange

The wine-making process begins with the grape harvest. Harvesting can be done manually or mechanically. Grapes must be picked at their optimum ripeness to ensure the best quality wine.

Grape maturity is determined by sugar, acidity and tannin content.

Destemming and crushing

Once harvested, the grapes are destemmed to separate the bunches from the stems. The grapes are then crushed to release their juice. In the past, the grapes were crushed by foot, but today they are generally crushed by machine.

For red wines, the grape skins remain in contact with the juice to extract color, tannins and aromas.

Fermentation

The grape juice, called must, is transferred to tanks for fermentation. Fermentation is a biological process in which yeast transforms the sugars in the must into alcohol and carbon dioxide.

For white wines, fermentation takes place without the skins, while for red wines, it takes place with the skins to extract color and tannins. Fermentation can last from a few days to several weeks, depending on the type of wine required.

Maceration

For red wines, maceration is a crucial stage that can last from a few days to several weeks. During maceration, the grape skins remain in contact with the juice, extracting additional tannins, colors and aromas.

This stage is essential for the structure and complexity of red wines.

Pressing

After fermentation and maceration, red wines are pressed to separate the juice from the solids (skins, seeds and pulp).

For white wines, pressing is carried out before fermentation to avoid extracting tannins and color.

Malolactic fermentation

Malolactic fermentation is an additional stage, especially for red and some white wines.

During this secondary fermentation, lactic acid bacteria transform malic acid (found in apples) into lactic acid (found in milk), reducing the acidity of the wine and giving it a rounder, softer texture.

Breeding

After fermentation, the wine is aged in vats, oak barrels or barriques. Aging in oak barrels can bring out additional aromas such as vanilla, caramel and spices, as well as allowing micro-oxygenation to soften the tannins.

Depending on the style of wine, the ageing period can vary from a few months to several years.

Clarification and stabilization

Before bottling, the wine must be clarified to remove suspended particles. This can be done by filtration, fining (adding substances such as bentonite or egg albumin to bind particles) or racking (transferring clear wine from one tank to another).

Stabilization is also essential to prevent unwanted precipitation or fermentation in the bottle.

Assembly

For some wines, blending is a step where different batches of wine are mixed to create the final wine profile. Blending enables winemakers to combine the qualities of different grape varieties or parcels to achieve a harmonious balance.

The Bottling Process

Once the wine has been clarified and stabilized, it is ready for bottling. The wine is carefully transferred into bottles, which are then corked, labeled and packaged for sale. Some wines may be further refined in bottle before being marketed.

Bottle ageing

For some wines, further bottle ageing is beneficial to develop more complex aromas and improve texture. This aging can last from a few months to several decades, depending on the type of wine and storage conditions.

This complex process, from vineyard to bottle, reflects the art and science of winemaking. Each step is crucial to ensuring that the final wine is of the highest quality and reflects the unique terroir from which it comes.