De-sStemming 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 aromas from the skin transfer into the pulp.

This process must be conducted very carefully so as not to extract the vegetal essences of the seeds and preserve the fruitiness of the juice. Overly powerful pressing will also impart a rosy color to the juice.

Settling takes place before fermentation and allows particles suspended in the juice, including plant matter and small pieces of skin to fall to the bottom of the vat. The grape juice is thus partially clarified, and the largest specks of undesirable matter are removed.

In this step the juice is fermented in an open-air environment. The transformation of sugar into alcohol happens less quickly than for reds, as it must be conducted at low temperatures (18°C or 64°F), in order to continue to release the grapes’ subtle aromas. Adding sulfur dioxide before fermentation ensures that no bacterial infections occur. However, winemakers are now using less and less sulfur dioxide, as the quality and health of the harvested grapes has improved. For the most powerful white wines, fermentation takes place directly in the barrels.

Malolactic fermentation, which is effectuated by lactic bacteria, often occurs spontaneously. However, it is only used for white wines that are naturally acidic, such as the whites of northern France. 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.