How Wine is Made
Part natural science and part art, the process of winemaking has remained relatively unchanged for thousands of years. Every variety of grape carries its own unique flavor, and each winemaker uses his or her experience to create the perfect blend.
Grapes are harvested in the fall and are crushed to release their rich juices. The juice and flavor-packed skins of the grapes are placed into a tank so that the natural process of fermentation can take place. After fermentation, the juice may be placed in oak barrels for aging. When the winemaker judges it is ready, it is bottled.
In the Springtime, established vines used for wine making blossom with new growth. "Established" means the vines have been growing for at least three years.
Grapes are harvested in the fall. Generally, white wine grapes mature earlier and are harvested before red wine grapes.
As soon as possible after harvest, grapes are crushed to release their juices.
The juice and skins of the grapes are placed into a tank. The fermentation process varies in length, but typically lasts 2-3 weeks.
Some wines are then transferred to oak barrels for aging, which can enhance a wine's flavor. Time in a barrel varies from a few months to several years.
Once the winemaker judges the wine ready, it is bottled and labeled. It is shipped to its final destination and enjoyed.