Vinification

Vinification is the collective term for the whole journey from grapes to finished wine. It covers all the steps a winemaker takes after the harvest: pressing or crushing the grapes, getting fermentation going, keeping the wine sound and clear, and then letting it mature. The way it is done varies from region to region and from winemaker to winemaker, and it is precisely those choices that help shape what you meet in the glass.

At the heart of it all is fermentation, where yeast converts the grapes' natural sugar into alcohol and carbon dioxide. Fermentation stops when the sugar is used up, or when the alcohol becomes too high for the yeast. Many wines also undergo a malolactic conversion, where sharp malic acid turns into softer lactic acid, so the wine seems rounder. The winemaker typically uses a little sulphur along the way to protect the wine against oxygen and unwanted bacteria. The choice of vessel matters a great deal too: steel tanks give fresh, clean fruit aromas, while oak can add notes of vanilla and more complexity.

A good starting point helps, but it does not explain everything. The quality of the grapes at harvest sets the ceiling, and skilful vinification is about preserving as much of that potential as possible. A common misconception is that wine just makes itself. In reality, every step, from the choice of vessel to racking and clarification, involves deliberate decisions that shape the taste and character.