19th-century wine production

In the 19th century, wine production was largely a manual process involving harvesting grapes by hand, crushing them to extract juice, and fermenting in traditional vessels like wooden barrels. Techniques varied by region, but innovations such as improved grape breeding and better vineyard management began to increase quality and yield. Advances in understanding fermentation and filtering improved the clarity and stability of wines. Commerce expanded with better transportation, allowing wines to reach broader markets. Despite limited technology compared to today, 19th-century vintners laid the groundwork for modern practices, emphasizing craftsmanship, terroir, and gradual technological improvements to produce diverse and evolving wine styles.