Winemaking shapes character and aroma

The grape harvest begins at dawn, when the vines are still covered in mist. It is the start of the winemaking process - a multi-step process in which the grapes are turned into wine.

Making wine: the grape becomes mash

As soon as the grapes have been harvested, the grape pickers transport them from the vineyard to the winery in small crates or vats by tractor or van. On steep slopes or sometimes even on foot for particularly high-quality manual harvesting - as quickly and gently as possible. Because every hour counts: The longer the grapes lie, the more likely they are to lose juice, oxidize or start to ferment spontaneously. White wine grapes are particularly sensitive - to avoid spontaneous fermentation, the cellar masters often process the grapes on the same day .

Pressing then begins at the winery - the first step in the winemaking process. This includes not only pressing, but also destemming: In the past, helpers removed stems and leaves by hand, but today this is done by specialized machines, supervised by the cellar master and his team. This is followed by crushing: Two rollers gently press the berries so that juice can escape without damaging the seeds. This process is also carried out by machine. The result is the so-called mash - the pulp, juice, skin and seeds that form the basis for the wine.

Pressing in winemaking: Now the juice is flowing

After crushing, it's time to get down to business: the mash goes into the press - and this is where white and red wine go their separate ways. For white wine, pneumatic presses such as the tank press or the horizontal press take over the next step. They separate the juice from the solid components before fermentation begins. The presses gently press the mash against an inner membrane, which inflates like a balloon and allows the must to drain through fine sieve slits to filter out unwanted lees.

Things are different with red wine: here, cellar masters often let the mash ferment first - in tanks or open vats. This allows the colorants, aromas and tannins from the berry skins to remain in play for longer. Only after fermentation does the press separate the fermented juice from the skins and seeds. Here, too, pneumatic presses are usually used, which work at low pressure to control the extraction of tannins and get the best out of the grapes.

Fermentation: Yeasts convert sugar into alcohol

Now winemaking comes alive - in the truest sense of the word! After pressing, microbiology takes over. During fermentation, yeasts convert the sugar contained in the grapes into alcohol, carbon dioxide and other aromatic substances. Wild, naturally occurring or deliberately added pure yeasts drive the fermentation process. The latter ensure a more reliable process and a clearly definable aroma profile.

Natural wine, on the other hand, is almost always the result of spontaneous fermentation - here, winemakers largely leave the process to themselves, at most controlling the temperature and time. This brings more unpredictability, but also special depth and expression.
Fermentation takes place in stainless steel tanks, in traditional wooden barrels or - particularly in the case of natural wines - in open fermentation vats or amphorae. This phase not only produces alcohol, but also a large proportion of the aromas that later give the wine its style and recognizability.

Acid reduction: Malolactic fermentation converts apple into lactic acid

Fermentation is followed by a quiet but crucial process in winemaking: malolactic fermentation. During this process, special lactic acid bacteria convert the strong malic acid into milder lactic acid. The result: less sharp acidity, more roundness in the mouthfeel - which is particularly desirable for red wines, but also for certain white wines such as Chardonnay or Pinot Gris. Winemakers can specifically control acid degradation, for example through temperature, aeration or the addition of bacteria. In warm regions, acid degradation often takes place automatically; in cooler regions, winegrowers tend to control it, depending on the style they want the wine to have in the end.

Note: malolactic fermentation is not desirable for all wines. In particular, fruity white wines such as Riesling or Sauvignon Blanc and most sparkling wines should retain their fresh malic acid. Even in cooler vintages, many winemakers deliberately refrain from this step in order to preserve the natural acidity structure.

Ageing: time for maturity and profile in winemaking

After fermentation and acid reduction, things become quieter in the cellar - but no less exciting. Ageing is the phase in which the wine matures, gains structure and develops its profile. Whether in stainless steel tanks, wooden barrels or a combination of the two - the storage has an influence on the later profile. Stainless steel preserves freshness and fruit, ideal for light white wines or young red wines. Wood, whether in small barriques or large barrels, brings air contact, depth and often its own aromas such as vanilla or smoke into play. Some wines also mature on yeast, the dead yeast cells that settle at the bottom of the container after fermentation. This so-called yeast ageing gives the wine more fullness, creaminess and complexity. Yeast maturation is particularly common for white and sparkling wines. Winemakers who do not wish to do this remove the wine from the lees immediately after fermentation, filter it or store it in a cool place without stirring.

Fining: For clarity, stability and shelf life in wine

Before the wine is bottled, it is given the finishing touches: fining. The cellar master removes unwanted lees, stabilizes the wine and ensures that it remains clear, long-lasting and sensory balanced. He uses specific agents such as bentonite (a clay mineral), vegetable proteins or activated charcoal - depending on requirements and the desired style. These substances bind suspended particles, which can then be settled or filtered out. Fine filtration systems ensure that yeasts, proteins or crystalline residues do not remain in the wine in order to prevent subsequent clouding or sedimentation. In conventional wine production, fining is part of quality control - especially for wines that are exported or stored for longer periods. Winemakers who produce natural wine often deliberately do without this intervention. They bottle unfiltered and unfined.

Sommelier: link between cellar and guest

Once the winemaking process has been completed with the fining, the wine is ready for the moment for which it was made: enjoyment. Now Sommeliers are called upon to take it out of the cellar and skillfully present it in the dining room. After all, not every wine goes well with every menu and guests' tastes and preferences differ. Sommeliers make specific recommendations based on the character and aromas of the wine, the chosen menu and the taste of the guest.