Traditional wine-making methods

Traditional wine-making involves harvesting grapes at peak ripeness, crushing them to extract juice, and fermenting the juice with naturally occurring or added yeast. During fermentation, yeasts convert sugars into alcohol and carbon dioxide. The wine is then pressed to separate solids, aged in barrels or tanks to develop flavors, and finally filtered and bottled. This method emphasizes minimal interference, relying on natural processes and aging to enhance complexity and character. It’s a careful balance of timing, temperature, and environment that produces the distinctive qualities of traditional wines.