Winemaking

There are five factors affecting wine taste in winemaking:

1. Environment

   • Climate: latitude (30°-50°), altitude, ocean current 

   • Hot climate: more alcohol, fuller body, more tannin, less acidity 

   • Cool climate: less alcohol, lighter body, less tannin, more acidity 

   • Nutrient: provided there are enough nutrients, poorer soils result in better quality grapes (because too much nutrients result in overgrowth of leaves)

2. Grape Variety

3. Grape Growing 

   • Care: pruning, positioning of leaves 

   • Yield: lower yields result in riper grapes; higher yields by irrigation result in diluted flavours and sugars

4. Winemaking Method 

   • White Wine: crushing, pressing, fermentation (12°C-22°C 2-4 weeks), maturation, bottling 

   • Red Wine: crushing, fermentation (20°C-32°C 1-2 weeks), press/free-run wine, maturation, blending, bottling 

   • Rose Wine: crushing, fermentation (12°C-22°C 12-36 hours), maturation, bottling 

5. Maturation Method

   • Maturation with oxygen in oak vats softens the tannins, making the wine taste smoother and can cause flavours such as toffee, fig, nut and coffee to develop. 

   • Maturation without oxygen in stainless still vats can cause flavours such as cooked fruit, vegetal and animal notes.