De-stemming separates the grapes from the stems and stalks, which otherwise would impart highly unpleasant grassy flavors to the wine as well as overly bitter tannins.

Crushing splits the grape skins to facilitate the fermentation process and ensure that the pigments from the skin transfer into the juice, as the pulp itself is colorless.

In this step the must is fermented in an open-air environment. The transformation of sugar into alcohol is rapid, but the temperature must not rise above 32°C (90°F) or the yeasts will die. The fermentation process stops when there is no longer any sugar to transform. Next, a maceration process occurs that varies in length depending on the quantity and style of tannins desired. This will produce a wine that is more or less tannic, concentrated and colored. Adding sulfur dioxide before fermentation ensures that no bacterial infections occur. Winemakers are now using less and less sulfur dioxide, however, as the quality and health of the harvested grapes has improved.

Following maceration in the vat, the wine is separated into two parts. The first, called the free run juice, naturally flows from the bottom of the vat, while the press juice is obtained from pressing the solid matter in the must. The press juice is more deeply colored, tannic and concentrated, but less delicate. It can be reincorporated or left out of the mixture, depending on what type of wine the winemaker wants to obtain.

Malolactic fermentation, which is effectuated by lactic bacteria, often occurs spontaneously. It transforms the harsher malic acid into lactic acid, which is smoother and rounder. This transformation increases the suppleness of the wine and reduces its aggressiveness. It also stabilizes the wine, as lactic acid is less reactive than malic acid.

Blending is a magical process performed by the winegrower and winemakers, which involves combining different lots of wine to obtain the optimum end product. The goal is to increase the wine’s complexity and enrich its aromas by using wines made from different varieties. The blends are different for each vintage. Ideally, by blending, the winemaker is able to conjure up a wine that is greater than the sum of its parts.

Maturation is an important step in which the elements of a wine combine to make the wine richer, more approachable and sometimes better suited for aging. The process can take place in a vat if the wines will be consumed young, or in barrels to accentuate the wine’s aromas and improve its future bottle aging. This step also helps clarify the wine by eliminating deposits and lees.

After maturation, the wine is filtered, then bottled under extremely rigorous sanitary conditions. The corking process must also be very hygienic in order to avoid the contamination that leads to corked wine.