As opposed to other wine types, the main distinction in Red Wine Production is that the skins are allowed to macerate in the must for some period of time. This is what gives red wine its color, tannins, and allows the best to age for many years.

RED WINE

VINIFICATION OF RED WINE

HARVESTING

DESTEMMING/CRUSHING(carbonic maceration)

CHAPTALIZATION

PRIMARY FERMENTATION

MACERATION/REMONTAGE

PRESSING

MATURATION

SECONDARY FERMENTATION

RAKING/FINING/FILTERATION

BLENDING & BOTTLING

In White Wine Production, white grapes are pressed as soon as possible to minimize contact with the skins. The tannins imparted by these skins would overpower the more delicate flavors and aromas of white wine.

WHITE WINE

VINIFICATION OF WHITE WINE

HARVESTING

PRESSING/DEBOURBAGE

FERMENTATION

TEMPERATURE CONTROLING

RACKING

CLARIFICATION

FINING/FILTERATION

REFRIGERATION

AGEING

BLENDING & BOTTLING