Cards of Wine

How to Make Wine

Harvesting

How to Make Red Wine

Harvesting

Harvesting

Black grapes are harvested and sorted.
Crushing

Crushing

After harvesting, the grapes are crushed to release the must.
Fermentation

Fermentation

Yeasts transform the grape juice into wine (sugar into alcohol).
Pressing

Pressing

Pressing separates the juice from the skin, seeds, and stems.
Maturation

Maturation

Maturation refers to the time after fermentation.
Aging

Aging

Aging refers to the changes in wine after bottling.

How to Make White Wine

Harvesting

Harvesting

White grapes are harvested and sorted.
Crushing

Crushing

Harvested grapes are crushed to release the must.
Pressing

Pressing

Pressing separates the juice from the skins, seeds, and stems.
Fermentation

Fermentation

Yeasts transform grape juice into wine (sugar into alcohol).
Maturation

Maturation

Maturation refers to the time after fermentation.
Aging

Aging

Aging refers to the changes in wine after bottling.

How to Make Rosé Wine

Harvesting

Harvesting

Black grapes are harvested and sorted.
Crushing

Crushing

Harvested grapes are crushed to release the must.
Maceration

Maceration

A short maceration with the skins creates a pink juice.
Pressing

Pressing

Pressing separates the juice from the skins, seeds, and stems.
Fermentation

Fermentation

Yeasts transform the juice into wine (sugar into alcohol).
Aging

Bottling

After the fermentation, the rosé wine is bottled.

Vinification

Harvesting

The first step to produce a good wine, is to harvest the best grapes.

Red wines are made from black grapes. White wines are made from white grapes.

The best quality wines are produced from hand-picked grapes.


Sorting

After harvesting, grape clusters are sorted for quality.

Unripe, diseased, and damaged grapes, bugs and leaves are removed.

Sorting

Sorting grapes before crushing


Crushing

After sorting, the grapes are crushed to release the must.

Must is the crushed grape juice that contains flesh, skins, seeds, and stems.

Modern crushing machines are calibrated not to crush the seeds full of bitter tannins.

Crushing

Grapes are crushed to release the must
"Vinum mustum"="Young wine"


Maceration

Maceration

Cabernet Sauvignon must interacting with the skin during maceration.

During maceration, tannins, colors, and flavors are extracted from the skins.

This is never done for white wines.

This is the how rosé wines gets the taste and color.

This is sometimes done for red wines to extract more flavors, tannins and color.


Pressing

Pressing separates the wine juice from the flesh, skins, seeds, and stems. Pressing is alo called separation.

Red wines are pressed after fermentation.

White wines are pressed before fermentation.

Pressing

Alcoholic Fermentation

Alcoholic fermentation transforms grape juice into wine.

Yeasts transform the sugar in the juice into alcohol (and CO2).

Maturation

Juice + Yeast = Alcohol + CO2


Maturation

Maturation is typical for red wines and untypical for white wines.

Oak Tank

Maturation is the period after Fermentation and before Bottling


Aging

Aging refers to the changes in wine after bottling.

Aging is more typical for red wines than for white wines.

Aging

Aging can improve the quality of wine