The earliest evidence of turning grape juice into wine can be traced all the way back to 1600 BC and perhaps earlier! This process is known in modern era as fermentation! So, how does fermentation work exactly? Let’s see how Clavey breaks it down step-by-step.
1) From budbreak to harvest (optimum brix level) our vines and grapes watched closely and handled with care.
2) Only the best of our clusters are picked for harvest and are hand crushed
3) Sulfur and yeast are added. The sulfur cuts down on bacteria. The yeast along with the sugars that are introduced to the grape juice helps induce the fermentation process.
4) Fermentation continues as the juice is stored in containers generating heat (between 70 and 85 degrees F typically, any temperature over 95 degrees will kill the yeast and compromise any aromatic aromas and flavors of the wine) during this process the yeast will naturally die up and the “punching down” process begins.
5) Once the fermentation process is completed and the juice is separated from the skins and seeds the process of pressing begins (for reds).
6) The wine is then transferred into barrels made of various oaks or stainless steel depending on the varietal and is allowed to rest for a term that is dependent upon our winemaker.
7) Now for the most important step… The wine is bottled and enjoyed!
Clavey Vineyards & Winery also offers Custom Crushes as well as vineyard and winemaking consulting.
Feeling like a wine expert yet? Stay tuned in on what the Clavey team has to say!