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.

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The Argentine wine business is moving towards a diversity of styles, terroirs and flavours. Part of this move depends on a group of reputed winemakers, such as Alejandro Vigil, Matías Michelini and Marcelo Pelleriti. But there are more. Young winemakers who have not yet reached the age of 40, and have so much to offer. These are the rising stars of winemaking in Argentina.

Argentinean winemakers
Credit: Wines of Argentina

The ones to watch...

The post Seven rising stars of Argentinian winemaking appeared first on Decanter.


Promotional feature

The Argentine wine business is moving towards a diversity of styles, terroirs and flavours. Part of this move depends on a group of reputed winemakers, such as Alejandro Vigil, Matías Michelini and Marcelo Pelleriti. But there are more. Young winemakers who have not yet reached the age of 40, and have so much to offer. These are the rising stars of winemaking in Argentina.

Argentinean winemakers
Credit: Wines of Argentina

The ones to watch...

The post Seven rising stars of Argentinian winemaking appeared first on Decanter.

Promotional feature

The Argentine wine business is moving towards a diversity of styles, terroirs and flavours. Part of this move depends on a group of reputed winemakers, such as Alejandro Vigil, Matías Michelini and Marcelo Pelleriti. But there are more. Young winemakers who have not yet reached the age of 40, and have so much to offer. These are the rising stars of winemaking in Argentina.

Argentinean winemakers
Credit: Wines of Argentina

Promotional feature

Seven rising stars of Argentinian winemaking

Noelia Torres

Enologist of Viña Cobos, Noelia Torres (37 years old) has been working behind the scenes for several years, obtaining the best international prices for Argentine wine. Trained by the winemaker Paul Hobbs, Torres has a fine palate for tasting. Today she is the right hand of the American and responsible for bringing about new developments in the winery. Watch out for her.

Santiago Mayorga

Agronomist and winemaker, Santiago Mayorga (37 years old) trained professionally in Bodega Mendel. There, along with winemaker Roberto de la Mota, he accomplished a lot. Since 2013, he has been in charge of Cadus and the high-end wines of of Nieto Senetiner, two wineries that have become much more modern in recent years. He makes the wines he likes and will continue on that course.

Fernando Buscema

Responsible for CARO wines, from Baron Eric de Rothschild and Nicolás Catena, as well as the Catena Institute of Wine, Fernando Buscema (36 years old) is one of the most renowned researchers in Argentina. In addition, a fine oenologist for blends. His Masters from Davis in California, has led him to find the best places for Malbec and Cabernet. He has his whole career ahead of him.

Juan Ubaldini

In Argentina, there is a movement of young winemakers who have set about making their own style of wines. Juan Ubaldini (35 years old), who trained in Monteviejo along with winemakers Michel Rolland and Marcelo Pelleriti, is among those who manage to combine good wines with creative labels, bringing a breath of fresh air to what’s available. His own brand El Equilibrista,, is made with grapes from Valle de Uco.

Laura Principiano

Trained in the R&D department of Bodega Zuccardi, Laura Principiano (33 years old)  is one of the most innovative wineries in Argentina, she is responsible for the high-end range of wines in the Valle de Uco. A key piece in the exploration of terroirs, this agronomist works together with Sebastián Zuccardi in the creation of new wines from young terroirs.

Lucas Niven

After some time in the oenology department of Catena Zapata, Lucas Niven (33 years old) started work experience in the United States. On his return, he took charge of the family winery, Pala Corazón, where he has dedicated himself to finding his own style. From Malbec and Cabernet Franc to Garnacha. He is also exploring Quebrada de Humahuaca, in northern Argentina, with vines grown at 3,000 metres.

Germán Masera

In charge of his own range of wines, Livvera, this young oenologist has a long CV: vintages in California with Paul Hobbs, and others in Ribera del Duero and Patagonia, in the latter with oenologist Hans Vinding Diers. Trained with Matías Michelini and with his own experience in Sophenia, With Livvera, Germán Masera offers creative wines for those searching for rarities.

Sooner or later, the wines of these young people will be forging new directions for the Argentine wine business, so keep an eye out for them!


This content has been provided by Wines of Argentina


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