During the winemaking process of red wines, many factors contribute to the variation of flavors. This is due to the large scale production process available, which depends on the skill of each winemaker.
But there is one common denominator in the production process: the harvest.
1Sorting
The picking of the grapes depends on the ripeness of the grapes, which will determine the final flavor of the wine. The ripening season for Spanish grapes is generally from September to October.
The sugar content of the grapes will directly affect the alcohol content and fermentation of the wine.
2 Corking or carbonic maceration
After selection, the wine is vinified in different ways: carbonic maceration or corking.
Carbonic maceration: a whole bunch of grapes is used to make a younger, fruitier wine. However, this component of winemaking can reduce the stability of aging over time.
Destemming: Removing grapes and stems avoids the bitterness caused by stems, leaves or other impurities. This method is often used to make complex wines that have aged well.
Dry analysis is a common method used in Spain.
3 Juicing
After drying, the grape skins are crushed with a crusher to extract the juice. Care must be taken to prevent the destruction of the grape seeds, which may produce more bitterness.
4 Maceration and Fermentation
Fermentation is the most important step in wine making, as it determines the wine’s character: color, structure, aroma, etc. Everything depends on the must and the wine’s aroma. Everything depends on the combination of grape juice and skins. The fermentation process is facilitated by the natural yeast fermentation in the skins.
In fact, it is also known as alcoholic fermentation. During this stage, the sugars in the fruit are converted into ethanol. The fermentation time varies depending on the type of wine and is usually about 10 to 14 days. The temperature of the entire process is controlled and does not exceed 29°C.
5 Pressing
After maceration and fermentation, the liquid is pressed into other containers for slow fermentation to achieve the desired state.
During this process, we press the must and use strong mechanical pressure so that we can obtain an aromatic and tannin-rich pressed wine.
6 Malolactic fermentation
In order to give the wine the right acidity, malolactic fermentation is also carried out. In about 15-21 days, fermentation converts the malic acid in the wine to lactic acid. The wine will then have a softer flavor.
7 Aging
When the fermented wine is stored in oak barrels, the wine is affected by the barrels, especially during this stage when the wine’s aromas – roasted and creamy – are produced.
In addition, during this process, we also need: turning and clarification.
Turning: After malolactic fermentation, the wine is turned several times to extract the concentrated solid wine matter, allowing the wine to expand and avoid possible contamination.
Clarification: In order to remove organic matter after precipitation, filters are used as needed.
Low temperatures are used in this process, as they help the wine to become clear.
8 Bottling and storage
During the bottling process, the wine becomes stable. Whether the final product is in bottles or barrels, it will change with ageing time. As a result, we can obtain aged wines, rare wines and ultra-rare wines.
Always remember that the flavor of each bottle varies with the winemaker’s skill. Each winemaker has his or her own style of winemaking, which is why the winemaker is so important in the entire winemaking process. They must oversee every step of the winemaking, preservation and bottling process.
