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.

Strong competition from bidders around the world saw the Geneva auction achieve more than double its pre-sale estimate, according to organiser Baghera Wines.

henri jayer cellar auction
Michael Ganne, executive director of Baghera Wines, hosts the Henri Jayer auction in Geneva on 17 June.

Bidders compete for a piece of Burgundy history...

The post ‘Last bottles’ from Henri Jayer cellar sold for $35 million – auction house appeared first on Decanter.


Strong competition from bidders around the world saw the Geneva auction achieve more than double its pre-sale estimate, according to organiser Baghera Wines.

henri jayer cellar auction
Michael Ganne, executive director of Baghera Wines, hosts the Henri Jayer auction in Geneva on 17 June.

Bidders compete for a piece of Burgundy history...

The post ‘Last bottles’ from Henri Jayer cellar sold for $35 million – auction house appeared first on Decanter.

Strong competition from bidders around the world saw the Geneva auction achieve more than double its pre-sale estimate, according to organiser Baghera Wines.

henri jayer cellar auction
Michael Ganne, executive director of Baghera Wines, hosts the Henri Jayer auction in Geneva on 17 June.

Around 100 bidders took part in the Henri Jayer cellar auction, held on 17 June at Domaine de Châteauvieux in Geneva, said Baghera Wines.

A final sales total of CHF34.5 million (US$34.7 million) was more than double the top-end estimate prior to the auction.

Baghera, which pitched the event as the last ex-cellar auction from the late Henri Jayer’s personal collection, had set a pre-sale high estimate of CHF13 million.

Jayer died in 2006, aged 84, and had long been considered a master of Pinot Noir in Burgundy.

More than 1,000 wines were up for auction, including 855 75cl bottles and 209 magnums, divided into 215 lots. Vintages ranged from 1970 to 2001. All had remained in Jayer cellars until February 2018, Baghera said.

Top lot was a 15-magnum cache of Cros-Parantoux 1er Cru vintages stretching from 1978 to 2001, which fetched CHF1.16 million,including the buyer’s premium.

Other top lots in the sale included:

  • One  magnum of Cros-Parantoux 1er Cru 1978, sold for CHF144,000
  • Six  magnums of Cros-Parantoux 1999, sold for CHF528,000
  • One  bottle  of Richebourg 1986, sold for CHF50,400

Michael Ganne, executive director of Baghera Wines, said, ‘No doubt, this auction will remain a historic event for all Pinot Noir enthusiasts.’

Baghera said that the wines became available for auction after Jayer’s two daughters decided to sell the collection.

A spokesperson for Baghera said that Jayer’s two daughters, Lydie and Dominique, chose the company ahead of two other international auction houses ‘because we had a close relationship with them, because they trusted us and because they knew we would dedicate more than six months of our time to work solely and exclusively on this project, with passion and sincerity’.

All the wines were given new capsules and new labels in February 2018, before being shipped direct from the cellar ‘under a sworn bailiff’s supervision’, the auction house said.

Regarding fill levels for wines in the auction, Baghera said that it had assessed the wines and found the levels to be perfectly acceptable for their age.

‘Henri Jayer was known to be obsessively cautious and meticulous with the corks he used, choosing his cork manufacturers with great rigour,’ Baghera said. ‘But like in any domaine’s cellar, after 30 years, some corks may be more fragile than others.’

Around three percent of the wines in 75cl bottles in the auction had a level that more than five centimetres below the capsule, and most of these were more than 40 years old, Baghera said.

It added, ‘If levels are important for an old bottle of wine, the colour of the wine is the key. We agreed to sell these wines because the colour was fantastic and, in our opinion, still great for consumption.’


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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.