The Wine Process

Wine is one of the best-known and most sought-after alcoholic beverages by people, but not many people know the whole process behind this famous drink, ideal for meetings, celebrations, to taste with a good dinner. The process by which the wine is made is quite handmade, which is why there are many tours and rides through a San Diego car service that have the sole purpose of taking people to places where they explain how this delicious drink is made. 

We believe that the winemaking process is something that people have to know, especially those who enjoy this drink so much, this is why we have given ourselves the task of talking a little about it in this article, we will delve a bit into the development of red wine and its different stages. 


The harvest consists of the grape harvest, which is regularly carried out during the months of September and October. The ideal time to collect the grapes is when they show an ideal state of ripeness, since only in this way can a quality wine be prepared. The level of sugar in the grapes is very important, because it’s fermentation depends on it and the level of alcohol that the wine will have. So the selection of grapes is quite important throughout the process. Once the best bunches have been selected, it is possible to start processing them. 


The process known as destemming consists of separating the grapes from the rest of the bunch, also known as the stalk. Previously this was done by hand, now a machine is used to do it, which is known as destemmer. The main objective is to separate the vine from the branches and leaves found in the clusters, as these provide bitter flavours and aromas to the must during maceration, which is another of the steps. 


Once the bunch has been destemmed, it is necessary that the grape grains are passed through a crushing or crushing machine. The objective of this is to break the skin of the grape, better known as the skin. In this way, the must is extracted from the inside of the fruit and maceration is facilitated. 

Maceration and alcoholic fermentation

It is necessary to maintain a controlled temperature to achieve maceration for a few days, this is the most important process, because it allows fermentation and allows the must take color.


Then a pressing is needed to extract all the liquid rich in aromas, which is not mixed with the previously obtained. 

Malolactic fermentation 

The wine undergoes another fermentation process, through the latter the malic acid becomes lactic acid, this makes it much more pleasant to drink, and usually lasts between 15 and 21 days. 


The ageing or ageing process is another of the most important points. This consists of placing the wine in oak barrels and allowing it to acquire aromatic notes that can be identified during tasting. 


During this process, the wine is changed several times to remove solid sediments and aerate the wine. 


During this time all impurities go to the bottom of the barrel in order to clean the wine.


This is the last step where the wine is bottled, being closed with cork to preserve the flavour. It is important the aging of the wine to let it get a better flavor.