« The winemaking operation, that turns grapes into wine, is delicate. Here, there is no miracle but rather the expertise of the winemaker and the wine scientist!
Several steps are important: the de-stalking, pressing, maceration and fermentation. Their sequence is modulated by the type of wine. Alcoholic fermentation, the main phase of winemaking, is a natural phenomenon, in which the sugars in the grapes are converted into alcohol through the action of yeast. This transformation is accompanied by a release of carbon dioxide.
We then proceed to run off the liquid from the tanks to stop the maceration: this is the free-run wine. The marc (the solid part remaining) is then dug out and pressed: this "press wine" is richer in color and tannins. Depending on the type of wine, the free-run wine and press wine may be blended.
At this point, a second fermentation, called the malolactic fermentation, is triggered. It naturally reduces the acidity of wine. Finally, the wine is clarified, stabilised and then matured: barrel-aging is sometimes chosen.
Red wines are made from red grapes while white wines can be obtained both from white grapes and red grapes. The peculiarity of the white winemaking is the absence of long maceration. The crushed grapes are pressed soon after harvest to avoid prolonged contact between the must and the grape skins. Fermentation then ensues ...
For rosé wine made from red grapes, there are two methods: the bleeding method with a very short maceration on the skins before running off or according to the technique used for white wine (pressed rosé).
Well, now you know everything about it! "