Vinification is the process that transforms the grapes into wine. The process of vinification differ from region to region, financial state of the winery and the grape types. The harvesting time and the type of oak used for aging are based on the region in which the wine grapes are grown.

Wine making process involves the following stages:

  • The first step in wine making process is Harvesting or Picking. Grapes should be harvested at the right time in order to make good wine. Harvesting can be done either mechanically or by hand.
  • The process of separating the grapes from the stems and cluster parts is called Destemming. Some of the wine makers keep some fragments of the stem to increase the wine tannin.
  • After destemming the grapes are crushed to extract the juice from the skin. This is done before the fermentation process begins. In the olden days bare feet is used to extract the grape juice, now a day machines like crushers are used.
  • Separation of grape juice and the skin is named as pressing. After crushing the grape juice will flow freely, selected wineries use pressers to make sure maximum juice is released.
  • Once the grapes are pressed they are introduced into the process of fermentation. During this process the grape juice are converted into alcoholic beverage. The yeast interacts with the sugar in the grape juice and converts them into ethanol and carbon dioxide.
  • Once the wine is purified and refined, they are preserved with sulfur dioxide or potassium sorbate. During the natural process of fermentation a minimum amount of sulfites are produced, but more is added for the use of commercial preservation.
  • Wines are aged for a particular amount of time to get more welcoming wine. Once after purification, the wines are moved to wooden barrels for aging. Metal vats, concrete vats and glass carboys are also used in some cases to increase the flavor.
  • After aging, the wines are bottled. During the process of bottling a final dose of sulfite is added to the wine to prevent it from uninvited fermentation in the bottle. The bottles are then sealed with cork and screw caps.

Sue Style picks four top choices when visiting Lake Geneva in the Swiss canton of Vaud...

In partnership with Lake Geneva Region Tourist Office

Lake Geneva hotels,-Auberge-de-la-
Auberge de la Gare, Grandvaux

Book up one of these...

The post Lake Geneva hotels: Where to stay appeared first on Decanter.


Sue Style picks four top choices when visiting Lake Geneva in the Swiss canton of Vaud...

In partnership with Lake Geneva Region Tourist Office

Lake Geneva hotels,-Auberge-de-la-
Auberge de la Gare, Grandvaux

Book up one of these...

The post Lake Geneva hotels: Where to stay appeared first on Decanter.

Sue Style picks four top choices when visiting Lake Geneva in the Swiss canton of Vaud...

In partnership with Lake Geneva Region Tourist Office

Lake Geneva hotels,-Auberge-de-la-
Auberge de la Gare, Grandvaux

Lake Geneva hotels: Where to stay

L’Auberge du Raisin, Cully

A 10-room hotel in the centre of the lovely village of Cully owned by the Gauer family of hoteliers, groaning with old-world charm.

There’s a traditional, wood-panelled restaurant and a cosy cellar serving raclette during autumn and winter.

The Auberge almost backs onto the quayside from where boats depart. www.aubergeduraisin.ch

Lake Geneva restaurants, L'Auberge du Raisin

L’Auberge du Raisin, Cully.


Travel tip: Ask about the local transport card – it’s given out free by all hotels. For the Swiss Travel Pass, make sure you buy before your arrival, from outside the country.


Hôtel des Voyageurs, Lausanne

A small, atmospheric hotel in an artfully modernised Art Nouveau building, which won’t break the bank.

It’s in the heart of the old town, close to the metro and within walking distance of the city’s many excellent wine bars (try Yatus) and eating spots, such as the buzzy Brasserie Montbenon. www.voyageurs.ch

Lake Geneva Hotels, Hôtel des Voyageurs

Hôtel des Voyageurs

Villa Lavaux, Grandvaux

Classy, 4-star boutique B&B on the edge of the village set in the midst of the vineyards, hosted by a charming Belgian/American couple.

Cows graze in the field below the house and it will take your jaw a day to recover from the views from the terrace round to Lausanne and out across the shimmering lake to distant Mont Blanc. www.villalavaux.ch

Auberge de la Gare, Grandvaux

A small (five-room) jewel of a hotel (pictured top) perched on a little balcony above the lake, owned and run by Raymonde and Philippe Delessert.

The restaurant is known for miles around for its delicious, seasonally inspired, fairly priced food.

As the name suggests, it really is the village’s station hotel and the train stops right outside. www.aubergegrandvaux.ch

This first appeared as part of an article in the August 2017 issue of Decanter magazine, out now.

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Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.