Wine making. The practice of fermenting grape juice and turning it into wine has been around for thousands of years

But there are many nuances to this process and often different regions will have their own specific

processes and methods

Wine making has become an intricate and deeply personal process

Wine making practices in Burgundy are partially protected by appellation laws, though

Wine makers still have a large amount of control over their final decisions

For example in Burgundy the only two permitted grapes for making red wine at Pinot Noir and Gamay

With the latter only being used in the southern sub-regions

The wine making process begins with harvesting when the grapes have reached their optimal ripeness and balance between sugar and acidity levels

In Burgundy many of the top producers will harvest grapes by hand

However machine harvesting is also allowed for all wines, except Grand Cru

The harvested grapes will then go through a rigorous sorting process to make sure that only the best berries are sent for production

This sorting can either be done by hand or with a high-tech machine that removes unwanted berries

Once the grapes have been sorted they begin the process of vinification

fermenting grape juice to make wine

Firstly, grapes will be put into a vessel such as a stainless steel vat, cement tank or old oak cask

Traditionally grapes will be crushed before entering the vats to release their juice

however, many producers nowadays prefer to keep their grapes unbruised and uncrushed putting them into the vat as whole bunches including the

stems

This can change the structure and finesse of the tannins in the wine

once in the vat, the red grape juice along with grape skins, seeds and possibly stems will start the process of maceration which

Is the extraction of colour, flavour and tannins.

During maceration, alcoholic fermentation occurs either naturally or through the addition of selective yeasts to the vat.

Alcoholic fermentation is the process of yeast consuming the grapes natural sugars. There are three natural byproducts of fermentation:

ethanol, carbon dioxide and heat.

Whilst in the vat,

Wine makers may choose to increase the extraction of colour and tannins by either pumping over the must, which is the fermenting juice,

Or cap punching. Pushing the grape skins down into the liquid

This cap punching method known as Pigeage and French was traditionally done by a wine maker walking and stomping down on the grapes.

After alcoholic fermentation

The existing juice is removed from the skins and the skins go through a pressing process to release any additional juice.

In Burgundy many producers use a bladder press which is a very gentle process where grapes go into a tube with a bladder.

The bladder is filled with air, crushing the grapes and releasing any remaining juice

The wine will then be transferred into oak barrels

It's very easy to understand the fermenting process, when the grapes arrive

We press we extract the juice, the must. In the must we have a natural yeast and the yeast eats

the sugar and transform the sugar in alcohol

It's very simple. Does the fermentation process

stop naturally or do you have to stop it? This fermentation stops naturally because when the yeast don't have sugar

She dead and the fermentation stop naturally.

Once in the oak barrels the process of malolactic fermentation

occurs. During malolactic fermentation

Microorganisms naturally found in grape juice

Transformed tart malic acid found in green apples into soft lactic acid, which is found in milk

This process softens the wine and helps to give the wine a smoother texture

The wine is then left in oak barrels for maturation over a number of months during what is known as elevage.

This step is critical to the development of flavors and aromas in a red wine. In Burgundy, French oak barrels of

228 litres act as the perfect vessel for maturing the wine

Tiny pores in the would allow for micro oxygenation softening the wine and creating a smoother final product

So what are the different steps for fermenting a red wine? If you want red wine particularly with the Pinot Noir you need

colour and you don't have any colour in the juice

You need the skin. For the white wine, you press before the malolactic fermentation

And for the red wine you press after.

The grapes goes into big vats in native oak

But you do some different things during the fermentation for the red the pumping over

we do some pigeage and

When the alcoholic fermentation is completely finished

you press and

after the wine

go to

big barrels

The oak barrels used for maturation may be reused three to four times with newer oak having a larger impact on a wines flavour

on average wine makers will use more new oak for higher quality wines with a more complex and structured wine able to hold up to the

intensity of the new oak. In Burgundy's Cote

D'Or the richer red wines of the Cote de Nuit, tend to have more oak than in the Cote de Beaune

Maturation and these oak barrels for the best red Burgundy's may last fifteen to twenty four months

After the maturation phase the wine is transferred out of the oak barrels and back into a stainless steel vat

During what is known as racking and blending

Wines that are made up of different vineyard plots will all be blended together into the tank

The wine is often still cloudy at this point. So a process of fining may be done to remove the unwanted particles

Thus clarifying the liquid

Fining agents may be natural proteins such as those found in egg whites or fish though

Synthetic products can also be used most commonly in vegan wines

the final step of the process is

Filtration and bottling with the wines being transferred from tank to bottle and the final cork being added

Bottles are then labeled and ready for sale

The whole process of red wine making in Burgundy can take anywhere from a few months to well over two years

During this time

Wine makers need to make dozens,

If not hundreds of decisions along the way to ensure that they end up with the best possible final product

This is a simplistic

guideline to the production of the great red wines of Burgundy as

Each and every wine maker will adopt and employ their own techniques to create their own personal style