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.

HARVESTING DESTEMMING/CRUSHING (carbonic maceration) CHAPTALIZATIONPRIMARY FERMENTATION MACERATION/ REMONTAGE

PRESSINGMATURATIONSECONDARY FERMENTATIONRAKING/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.

HARVESTING PRESSING/DEBOURBAGEFERMENTATION TEMPERATURE CONTROLING

RACKINGCLARIFICATIONFINING/FILTERATIONREFRIGERATIONAGEINGBLENDING & BOTTLING