In practice, the weight of the grapes on the top crushes the grapes on the bottom and yeasts ferment the juice; the wine is partly a product of carbonic maceration and partly of traditional yeast ...

Grape must is pressed again after maceration, straining out the pomace and removing all remaining juice from the skins. (Some of the must might be reserved for use as a sweetener, at which point ...

In practice, the weight of the grapes on the top crushes the grapes on the bottom and yeasts ferment the juice; the wine is partly a product of carbonic maceration and partly of traditional yeast ...

Only a few red grapes have coloured flesh; these are known as teinturier varieties. To make a red wine the juice and skins are macerated together for days and sometimes weeks to extract colour and ...

Microvinification involves fermenting small batches of grapes separately, then experimenting with different combinations of varieties, maceration, oak and aging regimen, and other variables.