3 Making Wines* making white wines Crushing
Pressing
Fermentation
After picking, white grapes are crushed. This releases some of the grape juice.
The crushed grapes are then pressed to release the remaining juice.
Yeast are added to the grape juice and fermentation starts. This can take place in stainless steel tanks or oak barrels.
white grapes
making red and rosé wines Crushing
After picking, black grapes are crushed. The grape juice and the skins are put into the fermentation vessel.
Fermentation
Draining
Yeast are added to the mixture of grape juice and skins, and fermentation starts. Colour and tannin are extracted from the skins by mixing them thoroughly with the juice.
Red wines – Once the fermentation is finished, the newly made red wine is drained off the skins.
Rosé wines – After only a few hours, the juice is drained from the skins. At this point it is only pink in colour. It finishes fermentation without the skins. black grapes**
