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How wine is made, step by step

Have you ever held a glass of wine in your hand and wondered how it is made? How is it possible that a few grapes are transformed into such a special drink? In this blog you will discover how wine is made, from the moment the grapes are picked from the vineyard until the wine reaches the bottle. We will see, step by step, how wine is made. This way you will understand this tradition that has existed for thousands of years. Discover all the secrets of the world of wine and discover the secrets behind each glass, you will see that making wine is an art!

Grape cultivation: The beginning of it all

The journey of wine begins in the vineyard. Grape cultivation is essential for obtaining high-quality grapes. Factors such as climate, soil, and grape variety influence the final characteristics of the wine. Every great wine starts with a well-tended vineyard. The more the vines are nurtured during their growth, the better the quality of the wine.

Vines grown using natural methods with fewer chemical products tend to produce a purer, richer must. However, this less aggressive type of cultivation requires constant attention to prevent diseases from affecting the growth and flowering of the vine.

Each grape variety contributes different aromas, flavors, and colors. For example, grapes like Tempranillo or Cabernet Sauvignon are used in intense red wines, while varieties like Verdejo or Chardonnay are intended for fresh, fruity white wines.

The harvesting process

Harvesting is the collection of grapes for the subsequent ripening process. It is carried out when the grapes reach the perfect balance between sugar and acidity. This moment is crucial, as it determines the wine’s potential. Choosing the optimal time to harvest is important, as the wine’s characteristics will later depend partly on the balance between sweetness and acidity.

¿When is harvest time?

Harvest usually takes place between August and October, when the grapes reach their optimal level of ripeness. During this period, sugar, acidity, and aromatic compounds are balanced, allowing for a high-quality must.

There are also so-called “late harvests,” carried out in November. In these cases, the grapes remain on the vine longer, developing an overripeness that further concentrates sugars and results in more intense, sweet, and complex wines. Choosing the exact harvest time is a key decision in the winemaking process.

Destemming and crushing

Once in the winery, the grapes go through a destemmer. In this process, the berries are separated from the stems (grape stalks) to avoid herbaceous flavors. Then comes the crushing, a gentle separation of the juice from the grape to avoid damaging the seeds. At this point, the must is obtained—reflecting the future quality of the wine. This liquid is the foundation of everything.

Maderation and alcoholic fermentation

The transformation of must into wine begins with maceration. The must remains in contact with the grape skins and other solid parts. This step is key for red wines, as it extracts the color, tannins, and much of the flavor.

Next comes alcoholic fermentation, one of the most fundamental processes. At this stage, natural or added yeasts convert the sugars into alcohol. This process lasts about one to two weeks, depending on the type of wine and its conditions.

Pressing: full extraction of the liquid

After fermentation, it’s time for pressing to extract the wine remaining in the solid mass. This operation presses the whole mixture to obtain all the liquid left after alcoholic fermentation. Special presses are used to apply pressure without damaging the product. The gentler the pressing, the better the final result.

Malaolactic fermentation

After alcoholic fermentation, many wines—especially reds—undergo a second fermentation called malolactic fermentation. This process converts malic acid into lactic acid, reducing the wine’s acidity and giving it a smoother, creamier texture.

Aging process

Some wines are bottled immediately, but many go through an aging stage. This can last from a few months to several years, in oak barrels or stainless steel tanks. Aging adds complexity, structure, and elegance to the wine. Wines aged in oak acquire notes of vanilla, coconut, or spices. The choice between American or French oak also influences the wine’s nuances.

- French oak barrels

These barrels are known for their fine grain and slower oxygenation, due to reduced micro-oxygenation. As a result, the wine needs to spend more time in the barrel.

The quality, structure, and cut of these barrels differ from American ones. French barrels are split-cut, and the wood is softer. Only about 30% of the wood is usable. These barrels are more unique. In terms of aroma, French oak imparts more delicate, vanilla-like notes such as honey, vanilla, sweet spices, or dried fruits.

- American oak barrels

These have a coarser grain and allow for faster oxygenation, transferring the wood’s properties to the wine more quickly and easily. They impart fewer tannins than French oak.

In terms of quality, structure, and cut, American oak barrels are saw-cut and more resistant and impermeable. About 80% of the wood is usable. These barrels provide more exotic aromas such as coconut, cocoa, or tobacco.

Clarification and filtration: cleaning before bottling

Before bottling, the wine is clarified and filtered. Winemaking requires the final product to be clean, bright, and free of impurities. This step is crucial to ensure the wine’s stability and preservation once bottled. Natural products like egg whites or bentonite are used to trap suspended particles.

Bottling: preparing the wine for its Journey

Una vez filtrado, el vino se embotella. Algunos vinos descansan en botella antes de salir al mercado para afinar aún más sus cualidades. Si quieres saber como se crea el vino. Un vino de calidad debe conservarse en buenas condiciones desde el embotellado hasta su consumo: lejos de la luz, a temperatura estable y en posición horizontal si lleva corcho.

Preguntas frecuentes

- What are the differences between making a white wine and a red wine?

The grape type and the process differ. For white wines, the grapes are usually pressed before fermentation, without skins. For red wines, fermentation occurs with the skins. Whites are pressed right after obtaining the must, while reds take longer to be pressed. Red wines typically spend more time in barrels, while whites are usually released to market younger.

- How long does the winemaking process take?

It depends on the style. A young wine can be ready in a few months, while a high-quality aged wine can take years. Generally, from harvest to market, a young wine takes about a year.

- Are chemicals used in winemaking?

Some wineries use sulfites to preserve wine, but many aim to reduce chemical use. Organic cultivation and natural methods are becoming increasingly common.