How red wine is produced

First of all, we need to clarify the correct terminology. Red wines are made from blue grapes of blue grape varieties. Some varieties such as Gewürtztraminer, Malvasia and others have red grapes but are still used to produce white wine.

Red wines are made from blue grapes of blue grape varieties.

Immediately after the grapes are harvested, the stem is separated from the berries. In professional wine terminology, this is called ginning. It is important that the whole process is carried out very gently and that the pips are not damaged so that the bitter and oily substances are not released into the wine. The end product of ginning - must with distorted berries - is technically called mash. Up to this point, the production process is the same for white, rosé and red wines.

Depending on the type of wine and the technology used, the mash is fermented for 5 - 30 days. At the same time, maceration takes place during this period, when the grape skins release colouring, tannins and aromatic substances. Only then the mash is pressed.

Immediately after the grapes are harvested, the stem is separated from the berries. In professional wine terminology, this is called ginning.

The current trend in wine production is controlled fermentation, where a certain temperature is checked during the process to preserve more of the wine's natural aromatics, to give the wine its varietal characteristics and to reduce the unwanted growth of micro-organisms.

The final process of winemaking is its maturation. That means the process of handling wine from fermentation to preparation for bottling. During the bottling process the wine separates from the settled yeast. The cleaning that follows is the removal of proteins and other unwanted substances. Filtration is also an important part of this process. Maturation has a great influence on the character of the wine and requires a careful and skilled cellar master. The character of the wine is also influenced by whether it is stored in stainless steel containers or wooden barrels, where the process of micro-oxidation is much stronger. New wooden barrels (barrique type) add additional flavour and aromas to the wine.

Wine is a living "organism" that continues to evolve even after it has been bottled. Wine must be stored properly if it is to remain of good quality. The basic requirements for good preservation are the right temperature, humidity and absence of light. Light red wines are tasteful when they are 2-3 years old. Red wines that have been aged in barriques or barrels in general, should be left to age for several years.

Wine is a living "organism" that continues to evolve even after it has been bottled.

The production of red wines differs from that of white wines in that the must is pressed later, so it ferments together with the skins. It is precisely in the skins where the colouring matter is actually to be found, which during the course of fermentation is extracted and imparted to the must.