Harvesting grapes is one of the most critical steps in the winemaking process—it marks the transition from vineyard to winery and heavily influences the quality, style, and balance of the final wine.
Wine Maker
The Story of Winemaking
Wine making is both an art and a science — a journey that begins in the vineyard and ends in the glass. From carefully selecting ripe grapes to patiently fermenting, aging, and bottling, each step is guided by tradition, passion, and precision. Whether crafted in a small cellar or a modern winery, every bottle reflects the character of the land, the skill of the maker, and the timeless joy of sharing something truly special.
Handpicked by our experts, succulent grapes of vineyard make the foundation for the divine wine in two varieties Red and White. The grapes grow well in cool temperature which is conducive for their growth…
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The Art of Winemaking
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner.
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VINTNER
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Step 1
Harvesting Grapes
Step 2
Crushing & Pressing
For many years, men and women did this manually by stomping the grapes with their feet. Nowadays, most winemakers perform this mechanically. Mechanical presses stomp or trod the grapes into what is called must. Must is simply freshly pressed grape juice that contains the skins, seeds, and solids. Mechanical pressing has brought tremendous sanitary gain as well as increased the longevity and quality of the wine.
Step 3
Fermentation of the Liquid
Fermentation continues until all of the sugar is converted into alcohol and dry wine is produced. To create a sweet wine, winemakers will sometimes stop the process before all of the sugar is converted. Fermentation can take anywhere from 10 days to one month or more
Step 4
Clarification Process
Clarification in winemaking is the essential process of removing suspended particles—such as dead yeast cells, grape skins, proteins, and other solids—from the wine to enhance its clarity, stability, and overall presentation. This step typically follows fermentation and may involve techniques like settling (racking), fining with natural agents, filtration, and cold stabilization to ensure that the wine does not become cloudy or form unwanted deposits in the bottle over time.
Step 5
Ageing the Wine
Wine can be aged in various vessels, most commonly oak barrels or stainless steel tanks. Oak imparts flavors like vanilla, spice, or toast and allows gentle oxygen exposure, which helps with the evolution of structure and mouthfeel. Stainless steel, by contrast, preserves freshness and pure fruit character, often used for crisp white wines.
Step 6
Bottling the Wine
Wines are filled into bottles using automated or manual equipment, then sealed with closures such as corks, screw caps, or synthetic stoppers. The type of closure can influence the wine’s aging potential—natural cork allows micro-oxygenation, while screw caps offer a tighter seal and greater consistency.Proper bottling protects the wine, extends its shelf life, and marks the culmination of the winemaker’s craft—delivering the final product to the glass with all its intended character intact.