Wine production
Wine is made by fermenting grape juice. Its quality and flavour depend upon the characteristics of the soil, the aspect of the slope and the climate. A number of different production steps are necessary to make wine.
Wine harvest
The grape seedlings are planted along wire frames and pruned year-round. When the grapes are ripe, they are harvested from the vines either by hand or mechanically. The choice of harvesting method depends on the terrain and its accessibility.
Pressing
After harvesting, the grapes are still attached to their stems, which contain bitter tannins. Depending upon the varietal and vintage, for red and rosé wines the stems are either removed or left on the grapes during processing. For white wines, the latter is generally the method of choice.
The grapes are then crushed into a must, from which the juice is expressed in a number of pressing cycles. For red wine, the must of red or purple grapes is first fermented in containers before pressing to develop the intense flavour and red colour. For white wine, the must of white or green grapes is pressed immediately. Rosé wine is made using a combination of the two winemaking methods. Dark grapes are processed in the same way as white wine grapes, which results in the light rose colour.
Alcoholic fermentation
Alcoholic fermentation transforms the expressed juice into wine. This process is initiated by both the grapes’ indigenous yeasts as well as the cultured yeasts that are added to the must. In this step, the sugars within the fruit are converted into alcohol. The time required for fermentation depends upon the yeast strains used, the nutrient levels within the wine and the amount of must. White wine ferments at approx. 20 degrees Celsius over a period of several weeks, red wine at a maximum temperature of 30 degrees in only one week. Following fermentation, the wine is transferred into another container, separating it from the yeast. The alcohol content of the wine ranges from 60 to 120 grams per litre, i.e. maximally 15 percentage by volume.
Maturation
Following alcoholic fermentation, the wine is placed into storage and the maturation process begins. This process refines the natural qualities of the wine and involves the steps of sulphuring and clarifying. Sulphuring protects the wine from oxidation, prevents germ formation and binds undesirable by-products. Clarifying removes the particles that cause turbidity. The wine may be further sweetened with unfermented juice. A special oak barrel, a barrique, is used to age high-quality wines. The oak character adds a special bouquet (spicy fragrance) and unique flavour.
The wine is bottled following maturation. White wines are usually stored for two to five years, red wines between three and ten. Quality wines may even be aged for longer periods. Rosé wines are best when enjoyed immediately. As a rule of thumb, red wines mature longer than white wines and quality wines longer than lesser quality wines.
The bottles – including those in the wine cellar at home – should be stored horizontally in a dark, cool place at a constant temperature of around 13 degrees Celsius. Storing the bottles horizontally prevents the corks from drying out.
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