Une brève histoire du vin et comment il est élaboré

Fermentation also creates heat. If the wine becomes too hot, the yeast can suffer, and aromas can disappear. The wine can even taste “cooked”. If it is too cold, fermentation can slow down, or even stop. That is why the temperature is so important. Many white wines ferment cooler to keep fruit aromas. Many red wines ferment warmer to build more color, structure, and texture.

During those days, the cellar feels alive. You can smell fruit, a yeast smell (like bread), and sometimes a sharp, “fresh” smell in the air. The winemakers check the wine every day. They taste it, smell it, and measure it. They look for signs that fermentation is going well: steady bubbles, clean smells, and a gradual drop in sugar. If fermentation slows down or stops, they can help the yeast. They can cool or warm the tank, stir gently, or add nutrients so the yeast stays strong.

For red wines, fermentation is also about the skins. The skins rise and form a thick layer on top: the cap. If the cap dries, it can cause problems and you can lose color and aromas. So the winemakers keep it wet: they push it down or they spray it with juice. It sounds simple, but it changes the final wine a lot.

After fermentation, the wine is still young. It has a direct taste — sometimes rough, sometimes acidic, often not balanced yet. Think of a new song: the notes are there, but it is not yet completely smooth.

For red wine, the next step is separation. First, the free-run wine flows out naturally. This part is often smoother and more elegant. Next, we press the skins, and the press wine comes out. The press wine is often darker, firmer, and more tannic. Winemakers can mix the free-run wine and the press wine, or keep them separate and decide later.

Often, there is also a second, quiet change, especially in many red wines: the hard acidity becomes softer. Simply put, young wine can soften after the main fermentation.

Then comes aging. The wine can rest in steel (stainless-steel tank: fresh, clean, focused on fruit), in concrete (stable temperature, softer texture), or in oak (often in a barrel or in a big cask: it brings notes of spices, toast, and structure). Aging is not only a question of taste. It is also a question of time and calm. The wine rests. Small particles fall to the bottom. The taste becomes more harmonious.