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.

Winemakers in Argentina are celebrating the end of a productive vintage which is refreshingly ‘normal’...

Argentina 2018 vintage
Harvest in Lujan.

Winemakers in Argentina are celebrating the end of a productive vintage...

The post Argentina 2018 vintage: Good news for producers with a return to ‘normality’ appeared first on Decanter.


Winemakers in Argentina are celebrating the end of a productive vintage which is refreshingly ‘normal’...

Argentina 2018 vintage
Harvest in Lujan.

Winemakers in Argentina are celebrating the end of a productive vintage...

The post Argentina 2018 vintage: Good news for producers with a return to ‘normality’ appeared first on Decanter.

Winemakers in Argentina are celebrating the end of a productive vintage which is refreshingly ‘normal’...

Argentina 2018 vintage
Harvest in Lujan.

Argentina 2018 vintage: Good news for producers with a return to ‘normality’

‘This harvest has been very traditional,’ said Walter Bressia, President of Bodegas de Argentina. ‘

There weren’t rains, the day temperatures were warm and the nights were cool. In all my years as a winemaker I don’t remember a harvest with such excellent characteristics, both for reds and whites.’

Production is up 30% compared to last year, according to early statistics from the National Viticulture Institute (INV), with the total crush so far standing at 2.5 billion kilograms of grapes this year compared to 1.9b last year, and 1.7b in 2016.

The greatest gains in production have been in the Cuyo region (Mendoza and San Juan) which were adversely affected in recent years.

Uco Valley

‘We came from very atypical (rainy) years for Mendoza, and the 2017 vintage also had a very low yield because of frosts and zonda (foehn wind),’ explained Matias Michelini, consultant winemaker in the Uco Valley with his own venture, Passionate Wine.

‘2018 was a much more normal year in terms of production and climate. This typical year means that the wines returned to a character of full maturation, with healthy grapes, intense colours; very expressive and muscular. The Malbec particularly stands out for wines of great intensity and character.’

Even though an intense hailstorm in the higher altitudes of the Uco Valley caused Michelini and several other producers to lose fruit, he said that in general the yields this year have normalised – up to 40% higher than last year’s limited harvest.

Mendoza

Rainfall across Mendoza’s wine regions was 30% lower compared to the annual average, according to the weather stations at Catena Institute, and harvest came on average two weeks early.

‘The red wines this year are really balanced in terms of acidity, they have an elevated malic acidity and a spectacular tartaric balance with respect to the alcohol,’ says Catena Zapata winemaker Alejandro Vigil.

‘The white wines are fine and lean with a medium concentration.’

Patagonia

Further south in Patagonia, a spate of frosts in Spring and Autumn saw a dip in production but the quality was high:

‘2018 saw a smaller volume but an excellent quality of grapes for all styles,’ says winemaker Marcelo Miras, who produces his own label and consults in Neuquén and Río Negro.

‘The reds achieved excellent ripeness, offering fruity wines with intense colour and structure. The white grapes, picked at the right time, had great natural acidity for fresh, vibrant wines – typical of Patagonia.’

In the north, yields and conditions were consistent with the annual average especially in Cafayate and Chilecito.

The quality and quantity of the 2018 harvest in Argentina offers some much needed relief for Argentine producers, who have weathered challenging vintages in recent years due to erratic climatic conditions and turbulent politics.

Bringing a bumper vintage to market, following Europe’s small 2017 vintage, and revitalising stocks will be favourable to Argentina. Fortunately this vintage has the quality to back it up.

The post Argentina 2018 vintage: Good news for producers with a return to ‘normality’ 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.