WHITE WINE
CRUSH & DESTEM
Grapes are harvested when ripe and then transported to the winery. Then, they go directly into a destemmer.
PRESS
After being destemmed, most white grapes go into a pneumatic press which squeezes juice from the grapes and separates it from the skins and seeds.
CHILL
Juice settles for a period in a chilled tank to remove suspended grape solids that would normally add harshness to the texture and flavor.
YEAST
Yeast is added (or grows naturally in a “native” ferment) and it eats grape sugars to make alochol and CO2.
STIRRING THE LEES
White wines made in barrels receive more oxygen. The winemaker stirs them frequently to agitate the yeast bits (”lees”) adding more texture.
FERMENTER
White wines made in stainless steel or concrete are kept at lower temperatures to preserve delicate floral aromas and zippy acidity.
FILTER
Filtering removes any microbes and sediments to make wines clear, although not all white wines get filtered.
BOTTLING
Bottling occurs with minimal exposure to oxygen.
ENJOY!
After bottling, most white wines go directly to market!
RED WINE
HARVEST
The grapes are picked when ripe and then delivered to the winery. Some are harvested by hand and others by machines.
SORT
In many fine wines, grape bunches are sorted by hand to remove leaves and unripe berries.
DESTEM
Then, bunches go into the destemmer. Some winemakers choose not to destem and ferment whole clusters.
YEAST
Yeasts eat grape sugars and make alcohol and CO2. Red wines ferment for about 14 days-with some taking as long as 50 or more days.
FREE-RUN WINE
When the fermentation completes, free-run wine is removed and leftover skins are pressed.
REST
Wines rest-”elevage.” Acidity softens as sharp music acid turns to smooth lactic acid by a helpful microbe called Oenococcus oeni.
FILTER
Filtering clarifies wines by removing microbes and sediments. Not all wines are filtered.
BOTTLING
Bottling occurs with minimal exposure to oxygen.
ENJoY!
Some wines continue to age in bottle for years until release.
