Wine Making

Wine making begins with harvesting ripe grapes, which are then crushed to extract juice. The juice ferments, with yeast converting sugars into alcohol and other compounds that develop flavor. Fermentation can last days to weeks, during which temperature and conditions are carefully managed. After fermentation, the wine is clarified and aged—sometimes in barrels—to enhance complexity. Finally, it’s filtered, stabilized, and bottled. The process balances art and science, shaping the wine’s character through choices in grape selection, fermentation techniques, and aging methods.