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.

Burgundy 2016 will be remembered for terrible frosts that took their toll on yields in many areas, including Premier and Grand Cru sites, but there is quality if you know where to look among the wines that made it through. Read William Kelley's in-depth report.

burgundy hot air balloon
A hot air balloon takes off over Pommard 1er cru Les Rugiens during a lull in the Burgundy 2016 harvest.

Where to look for quality and quantity...

The post Burgundy 2016: Full en primeur report appeared first on Decanter.


Burgundy 2016 will be remembered for terrible frosts that took their toll on yields in many areas, including Premier and Grand Cru sites, but there is quality if you know where to look among the wines that made it through. Read William Kelley's in-depth report.

burgundy hot air balloon
A hot air balloon takes off over Pommard 1er cru Les Rugiens during a lull in the Burgundy 2016 harvest.

Where to look for quality and quantity...

The post Burgundy 2016: Full en primeur report appeared first on Decanter.

Burgundy 2016 will be remembered for terrible frosts that took their toll on yields in many areas, including Premier and Grand Cru sites, but there is quality if you know where to look among the wines that made it through. Read William Kelley's in-depth report.

burgundy hot air balloon
A hot air balloon takes off over Pommard 1er cru Les Rugiens during a lull in the Burgundy 2016 harvest.

Go straight to the Burgundy 2016 en primeur wine ratings published so far


Full report on Burgundy 2016

  • ‘Frost was unprecedented in my career,’ says Christophe Roumier

  • This year, more than ever, the devil is in the detail. Here’s what to look out for…


See the Burgundy 2016 top scoring wines


Along the Côte d’Or, no one could recall anything like it. Burgundy is no stranger to frost, but the night of 26-27 April was unique, striking not just the low-lying regional and village appellations, but many celebrated grand and premier crus up-slope. Vineyards that normally escape unscathed were razed. ‘I’ve never heard of Echezeaux freezing,’ reflected Emmanuel Rouget. ‘My uncle, Henri Jayer, said that even Richebourg froze in the winter of 1947, but never Echezeaux.’ Christophe Roumier, whose vineyards in Chambolle-Musigny were hit hard, agreed: ‘It’s certainly unprecedented in my career.’


 ‘It is close to impossible to generalise in this vintage’


The caprice of the April frosts, denuding some vineyards of grapes while leaving others untouched, has left an indelible mark on the 2016 wines, resulting in almost unexampled heterogeneity.

The post Burgundy 2016: Full en primeur report appeared first on Decanter.


Read full article on decanter.com


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.