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Step 1: pick

Choosing small baskets for picking and transporting grapes can help prevent crushing and bruising of fresh grapes. As the branches and leaves pass through the sorting table, they are removed along with damaged, immature or rotten grapes.

Step 2: Remove the stem and peel

The high-quality grapes are sent to the press on a conveyor belt, where they are pressed to remove the stems. Depending on the type of grapes, the press and tracker can be adjusted to keep more stalks while leaving most of the grapes intact.

Step 3: alcohol fermentation

After the stems are squeezed, the juice and peel are pumped into the fermentation tank. Fermentation tanks can be concrete or oak, the most common being stainless steel. When the fermentation starts, the alcohol content increases, the sugar content decreases, and carbon dioxide is produced at the same time. In this process, the winemaker can speed up or slow down the fermentation process by controlling the temperature.

Step 4: soak and stir

The carbon dioxide produced during fermentation causes the skins and stems of the grapes to float to the surface, forming a lid on top of the juice. The lid prevents the juice from absorbing too much oxygen. By pressing the "bottle cap" and stirring, you can not only prevent the grape juice from overflowing, but also extract more phenolic substances, such as tannins, from the grape skins.

Step 5: malolactic fermentation

Once the alcohol fermentation is complete, the winemaker can choose to introduce lactic acid bacteria to make the malolactic fermentation soften the taste and enhance the flavor of the wine.