From the vineyard to wine

Red vinification

Step 1



Before being bottled, it’s necessary to undertake a last organoleptic and analytical characteristic check of the wine by tasting and a final test. 

Bottling requires using perfectly clean equipment and respecting very rigorous hygiene conditions. 

Bottling was made obligatory in the Alsace wine production areas by a law dating from 1972. In addition, all still wines have to be bottled in Flutes of Alsace bottles. 

Clarifying and filtration

With or without malolactic fermentation, the wines are clarified before being stabilised. Racking clarifies and aerates the wine. 

The filtration come later only for white wines. The Kieselguhr filter or the plate filter is sometimes used, removing the red wine from the larger particles which provides its clarity and finesse.

The red wine is then stored in stainless steel vats, wooden casks or barrels.

Malolactic fermentation

After finishing the alcoholic fermentation, wine can undergo a second fermentation called malolactic. The objective is to transform the malic acid to lactic acid, using lactic bacteria. The wines become supple, rounder and are less acidic.

This fermentation usually follows on from alcoholic fermentation but can also happen during the spring when the cellar temperatures rise. This fermentation can last between two to three weeks or even longer. Some choose to block this fermentation to keep the wine even more fruity and fresh. 

Devatting, pressing

The vat is emptied by pumping or by flowing. The pomace is then loaded onto the press to extract the « press » wines.

Pressing starts when the draining is finished. The wine is then returned to the vats to finish its alcoholic fermentation.