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| | DOMAINE LALAURIE - Vins de Pays d'Oc - wine languedoc |
 | | Following vinification, the wine is aged in new oak barrels. | | | Vinification : The different grape-varieties are separately made by traditional way, with a short vatting time.The grapes are destemed and the regulation temperature is regulated. | | | Vinification : The grape ripens early in our district and is harvested at the start of September or sometimes at the end of August, if it has been a hot month. |
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http://www.domaine-lalaurie.com/vins-us.htm
(900 words)
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| | DOMAINE LALAURIE - Vins de Pays d'Oc - wine languedoc |
| | Vinification : The Rosé is "bled"; only the free-run juice from the first pressing of the grapes, goes to make this wine. | | | Vinification : Rose is"bled"; only the free-run juice from the first pressing of the grapes, goes to make this wine. | | | Vinification : Mechanical harvest.The grapes are destemed before being put in vat. |
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http://www.domaine-lalaurie.com/vins2-us.htm
(647 words)
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| | Madeira wine - Wikipedia, the free encyclopedia |
| | The method of vinification is similar to that employed in other parts of Portugal, but the method employed for hastening the maturation of the wine is peculiar and characteristic. | | | Madeira is a fortified wine made in the Madeira Islands of Portugal, which is prized equally for drinking and cooking; the latter use including the dessert plum in madeira. |
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http://en.wikipedia.org/wiki/Madeira_wine
(679 words)
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| | Vino! Wineries Siegel, Siegel Wines |
| | VINIFICATION: Ripen grapes are transported to the crusher where they are soflty pressed and the granes are separated from the stems. | | | VINIFICATION : Selected ripe grapes are transported to the crusher where they are softly pressed and the granes separated from the stems. | | | VINIFICATION : When grapes achieve their ripeness are hand picked only in the morning so as to have low temperatures. |
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http://www.vino.com/wines/winery.asp?CID=3&WID=3259&Sort=
(877 words)
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| | Domaine Mas Cremat Wines of Roussillon |
| | Vinification at contralled temperatures of each of the grape varieties. | | | Seperated vinification for each grape variety with assembly of wines following alcoholic fermentation. | | | Maturation for five months after which wine in bottled on the estate. |
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http://www.mascremat.com/vin-roussillon-us.htm
(532 words)
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| | Vinification |
| | Vinification includes all the successive steps between the arrival of the grape in the chai and the barreling of the wine. | | | Little by little the "grand vin" has emerged with : the best equilibrium, the most perfect harmony, and the complexity of aromatic characteristics that are found year after year in the wines of Haut-Brion. |
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http://haut-brion.com/home/en/chais/vinification.php
(608 words)
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| | Vino! Wineries Cairnbrae Vineyards, Cairnbrae Vineyards Wines |
| | Vinification: The rich nectar of the grape was seeded with selected yeast and carefully fermented until the optimum alcohol/sugar balance was reached. | | | The wine has undergone malolactic fermentation to give a creamy texture to the palate. | | | Vinification: The grapes were hand picked and whole bunch pressed. |
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http://www.vino.com/wines/winery.asp?CID=2&WID=1873&Sort=C
(458 words)
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| | Azienda Agricola Il Falcone - Farm Products Suvereto Maremma Tuscany |
| | Produced of the grape varieties Sangiovese, Giacomino and Colorino. | | | Produced of the grape varieties Ansonica, Clairette, Vermentino and Malvasia. | | | Produced of the grape varieties Ansonica, Clairette, Vermentino and Trebbiano. |
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http://www.ilfalcone.net/gb/prodotti.htm
(483 words)
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| | Bedford Wines |
| | The wines produced and bottled by A.V.F. / BARONE are the traditional wines of the Veneto Region such as Bardolino, Valpolicella, and Soave, all DOC wines. | | | VINIFICATION: Soft pressing of the grapes and temperature controlled cold fermentation in steel vats. | | | A.V.F. / BARONE has been producing and bottling wines of the Veneto Region for over 50 years. |
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http://www.winesfrombedford.com/bar_pro.htm
(694 words)
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| | Bedford Wines |
| | Inside the old farm-house a space was built for the vinification and the aging of the wine. | | | Produced with the same grapes as Brunello and with a similar vinification, it is aged for 6 to 8 months in oak casks and refined in bottles for a minimum of 3 months before it is released. | | | For the bottling, storing and refining of the wine, a new structure was built totally in keeping with the style of the old house, part of which is underground and maintains a constant temperature of 14/16 degrees, ideal for keeping wine. |
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http://www.winesfrombedford.com/pal_pro.htm
(670 words)
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| | Vinification and maturation - Mas Neuf |
| | Traditional vinification of the red grapes is done on the destemmed and crushed harvest. | | | To preserve the natural liveliness of this dry white wine, malolactic fermentation is not sought after. | | | Levels of destemming adjusted with care and low fermentation temperatures allow us to achieve a wine combining sensuous colour, soft structure and the aromas of the original white and red fruits. |
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http://www.chateau-mas-neuf.com/en/vinification.htm
(494 words)
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| | Hillsborough Vineyards & Winery - Award-Winning Virginia Wines |
| | The initial step in vinification after the grapes have been harvested is to de-stem and crush the fruit. | | | Typically grapes are ready to harvest when their internal sugar content has reached optimum levels for that particular variety. | | | Although vinification, or wine making, has been carried out for centuries, it remains an art trivially changed to this date. |
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http://www.hillsboroughwine.com/process.htm
(537 words)
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| | Château Anglade-Bellevue - Premières Côtes de Blaye. The vinification |
| | The method of the vinification depends on the grape varieties, and the type of wine (white, red, Clairet). | | | The red harvest stays in stainless steel vats for three weeks, then the new wine is tasted several times to select the vats to be commercialised in bottles under the name of "Château Anglade-Bellevue". | | | It is produced after a maceration of red grapes lasting 24 or 48 hours, then it is fermented at 18 or 20 °C, like white wine. |
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http://perso.wanadoo.fr/sceamegefreres/G4vini.htm
(135 words)
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| | Vinification at Les Charmettes Winery in Marseillan : Languedoc and Pays d'Oc Wines |
| | All of this is possible thanks to the cellar's modern equipment (cold generator, pneumatic presses, harvest exchangers, etc.) which have been installed in the vinification cellar for a number of years. | | | The optimal date of harvest is determined by tasting and monitoring the maturity of the berries. | | | Each plot of land and each grape variety is vinifed and matured separately before being blended together. |
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http://www.domainelescharmettes.com/english/travail_vin.html
(188 words)
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| | ItalianMade.com - WINES: A Primer: VINIFICATION |
| | In general, the first step in the modern vinification process is the separation of the stems from the grapes, which are then crushed or, more often, rotated in cylinders under pressure which breaks their skins and releases the juice. | | | he conversion of grapes to wine is called vinification and can be achieved in various ways. | | | The juice or free-run must extracted from the pulp is separated from the skins (whether light or dark) before fermentation begins so that they will give the wine little or no color. |
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http://www.italianmade.com/wines/primer7.cfm
(198 words)
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| | [No title] |
| | Vintners had to crush and ferment grapes as quickly as possible after harvest, especially when white wine is produced; and since refrigerated transport was not available, this time exigency would have limited the geographical reach of the firm. | | | Unlike organizations supplying only cooperative storage and marketing facilities, vinification cooperatives were able to dampen price fluctuations by withholding wine from market in times of oversupply. | | | Cooperative vinification collectivized more than it coordinated the actual production of wine. |
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http://www.isnie.org/ISNIE98/Knox.doc
(10250 words)
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| | Lisson vinification |
| | The wines and juices from the vats and press are transferred to the barrels by gravity. | | | The vinification facility is situated just above the barrel cellar, and so no pumping is necessary. | | | The grapes are then pressed gently using a vertical press. |
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http://www.olargues.info/lisson/en/weinbereitung-en.htm
(159 words)
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| | SANTA MARGHERITA - Course: Cellar work |
| | Sparkling wines can be produced by two different methods: the classic method (which until recently was also known as the Champagne method) which involves a second fermentation in the bottle and the Charmat or Martinotti method where the second fermentation takes place in a pressure tank. | | | Different grapes may be used for production of sparkling wines: either those with white berries (such as Chardonnay or Riesling) or dark-skinned grapes (such as Pinot Noir). | | | For both methods the first stage is to obtain a base wine, following traditional vinification procedures for making white wine. |
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http://www.santamargherita.com/corso_e/corso_3/03_3.shtml
(590 words)
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| | Wine at opensource encyclopedia |
| | The colour of wine is determined by the presence or absence of the grape skin during fermentation, since most wine grapes have clear juice. | | | Specific flavors such as cherry, vanilla (usually from vinification in new oak barrels), new-mown grass, brine, raisin and dozens of others may also be sensed, at least by an experienced taster, due to the highly complex mix of organic molecules such as esters that a fully vinted wine contains. | | | Conversely, wines such as White Zinfandels, which don't age well, are made to be drunk immediately and are not labeled with a vintage year. |
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http://wiki.tatet.com/Wine.html
(1952 words)
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| | FILADONNA PINOT GRIGIO |
| | - Vinification: grapes are de-stalked and lightly crushed; the must is then chilled and allowed to settle before the fermentation at low temperature with selected yeasts. | | | - Vinification: Pinot Grigio has a pinkish color naturally; to avoid the acquiring of color in the wine, the must is not left on the skins. | | | Our wines are the expression of the soil and the climate of the place where they have grown. |
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http://www.dreyfusashby.com/Italy-Filadonna.htm
(525 words)
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| | Französische Weine vom Weingut Baronnie de Bourgade. Rotwein und Rosé aus traditioneller Erzeugung auf dem Weingut im ... |
| | Vinification : Hand picked and partly destalked with a long traditional maceration and daily “délestages” a technique when the juice is pumped from the bottom of the vat back over the grapes to release flavours. | | | Vinification : Hand picked and partly destalked with a long traditional maceration and daily “délestages” a technique when the juice is pumped from the bottom of the vat back over the grapes to releasing flavours. | | | Vinification :Hand picked followed by a classical carbonic maceration lasting three to four weeks to develop aromas. |
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http://www.les3poules.com/winede4.htm
(453 words)
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| | Vinification & Brewing Technology Laboratory |
| | The new Cornell Vinification and Brewing Technology Laboratory is a pilot plant dedicated to research and teaching in wine and brewing sciences. | | | The new facility allows us to expand our experimental winemaking program to test new grape varieties and winemaking practices. |
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http://www.nysaes.cornell.edu/fst/vb
(66 words)
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| | Technologies: Wine: Young wine vinification |
| | Therefore the aim of vinification is to obtain well-balanced wines with characteristic profiles. | | | A target-oriented young wine vinification promotes and preserves the so far achieved quality. | | | The wine must be further treated in a careful, clean way to fully meet customer expectations and to be well marketable. |
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http://www.erbsloeh-geisenheim.de/en/produkte/01_jungweinvinifikation.php
(57 words)
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| | Travaglino |
| | A sparkling wine obtained exclusively by vinification of Pinot Nero grapes. | | | A year later the wine cellar was enlarged, and vinification systems were improved. | | | In the 1980's the old tractor shed was transformed into a modern, well equipped wine cellar, manufacturing, and bottling facility. |
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http://www.supremewines.net/travaglino.htm
(615 words)
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| | Château Pey Mallet...The "Vinification" |
| | The ''vinification'' is the most important period in the development of a great wine. | | | During this period of fermentation, the natural sugar of the grapes is going to turn into alcohol. | | | welcome - presentation - vineyard - wine-harvest - vinification - raising - bottling - tasting - acknowledgments - photos - links |
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http://p.albouy.free.fr/eng_vinification.htm
(141 words)
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| | Vichon - French Wine Redefined |
| | This enables us to develop specific vinification methods for each grape variety and to acquire the subtle art of assemblage that intensifies the characteristics of our wines. | | | With the ability to control the maturity of the harvest and the individual vinification of grapes, our oenologists have a vast array of raw materials at their disposal. | | | The sturdy character of Sieur d’Arques has enabled us to enter the privileged circle of the world’s finest wine creators. |
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http://www.vichon.com/d1.html
(283 words)
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| | De Maison Selections - Fine Wines From Spain and France |
| | VINIFICATION: Fermentation stopped with natural grape spirits at 4% residual sugars | | | VINIFICATION: Aged for one year in two year old oak barrels. | | | COMMENTS: The Priorat region has a long tradition of producing fortified wines. |
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http://www.demaisonselections.com/rt2.htm
(214 words)
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| | Les vignerons des trois terroirs |
| | Only the grower can influence the grapes' quality in the vineyard and thereafter the vinification and maturation only serves to maximise the potential of the grapes. | | | We are first and foremost growers who cultivate our own vines, and we know that to make wine is a human adventure, a passion that we cannot sum up solely by the purchase of grapes and their vinification. | | | Each parcel will then be "vinified" separately, sometimes using different vinification techniques, in order eventually to create a wide range of different wine styles either for bottling separately or for blending. |
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http://www.roueire.com/v3t/vignerons.html
(377 words)
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| | NYSAES Pubs Press Premier Wine Country Auction to Benefit Cornell's Vinification and Brewing Lab, March 8 |
| | The Cornell Vinification and Brewing Technology Lab allows the New York State Agricultural Experiment Station to expand the experimental wine making program to test new grape varieties and wine making practices, showcase new equipment, train industry personnel, and conduct research that helpsthe New York wine industry. | | | The brewing pilot plant at the new Cornell Vinification and Brewing Technology Lab will serve as an instruction site for teaching and demonstrations, for product and process development, and for research in brewing science and technology. | | | FAIRPORT, NY: Celebrate a marriage of fine food and wine and bid on some of New York's best at Casa Larga Vineyards in Fairport, NY, during the Fifth Annual Gala Dinner and Wine Country Auction, on Friday, March 8, 2002. |
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http://www.nysaes.cornell.edu/pubs/press/2002/Galadinner2002.html
(865 words)
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| | Vintner's Corner |
| | Thermal vinification and flavor trapping are two research areas designed to take advantage of vineyard management practices which increase grape glycosides. | | | We have found that grape vines over cropped beyond a certain fruit to leaf area ratio do not produce the same quantity or quality of grape volatiles regardless of how long the fruit is on the vine. | | | We have also been investigating the effects of thermal vinification, or the use of heat, to enhance wine quality. |
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http://www.fst.vt.edu/extension/enology/VC/MARAPR00.html
(1867 words)
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| | – American Sommelier Association – |
| | It includes basic training in wine tasting as well as key features of labeling laws, grape varietals, viticulture and vinification. | | | The 20-week Viticultural/Vinification Course probes viticulture, vinification and wine regions on a broader and more advanced level. | | | The eight-week Foundation Course is designed to give a balanced academic and tasting introduction to the major wine styles and regions. |
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http://www.americansommelier.com/edu.htm
(194 words)
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| | Vignerons de Buzet - Visite, Cave vinification / Elevage des vins |
| | So 'Les vignerons de Buzet' today have an efficient wine-making process, equipped with vats of average capacity, which allow the most efficient vinification possible and which preserve the personality of each of the Buzet vineyards, because each grape variety and each soil type is treated separately. | | | In our quest for the best quality, we built a new vinification cellar in 1986. | | | This cellar fulfilled the need to create a modern cellar capable of making the best wine possible, while reducing the labour done by man. |
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http://www.vignerons-buzet.fr/uk/visite_visite_cave.asp
(273 words)
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| | LENNDEVOURS |
| | Jack on The War on Terroir and Wines of Mass Vinification | | | NoBullGrape on The War on Terroir and Wines of Mass Vinification | | | Its because of a type of product that has become all the rage lately and is produced almost everywhere in the wine world. |
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http://lennthompson.typepad.com/lenndevours
(2078 words)
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| | [No title] |
| | From Dijon clones 777 (55%) and 667 (45%) Vinification: Cold soak, native yeasts, open-top fermenters/manual punchdown; 11 mos in 50% new barrels, unfined Tasting: Aromas of cherry, red plums, spice, rose petal are noted also on the palate. | | | From 100% Pisoni clone Pinot Noir Vinification: Cold soak, native yeasts, open-top fermenters/manual punchdown; 11 mos in 50% new barrels, unfined Tasting: Strawberry, cherry & spices are noted on the palate. | | | With over 25 years of Monterey wine growing experience, Morgan Winegrower Dan Lee planted a variety of Chardonnay and Pinot Noir clones in our organically grown Double L Vineyard. |
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http://www.morganwinery.com/word_excel/morgan_winter_2003_trade_handout.doc
(632 words)
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| | Wine making - TheBestLinks.com - Vinification, Carbon dioxide, Fermentation, Grape, ... |
| | Vinification, Wine making, Carbon dioxide, Fermentation, Grape, Stainless steel... | | | Wine making - TheBestLinks.com - Vinification, Carbon dioxide, Fermentation, Grape,... | | | Remove stems and crush to release the juice. |
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http://www.thebestlinks.com/Vinification.html
(526 words)
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| | The vinification at Bader-Mimeur |
| | The art of vinification is to transform the grape into wine which willbring the greatest joy to our clients. | | | Thanks to our proximity to the cellars within the CLOS du CHATEAU, the crop is received very quickly after HAND HARVESTING, without the drawback of a long journey from vineyard to cellar. | | | The basic principles of fine vinification have not evolved much over the centuries. |
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http://www.bader-mimeur.com/en/vinification.htm
(556 words)
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| | The New Sotheby's Wine Encyclopedia |
| | He analyzes the factors affecting the taste and quality of each region's wines -- location, aspect, soil, microclimates, grape varieties, and methods of viticulture and vinification -- before assessing its appellations, the individual wine producers (chateaux or wineries), and, of course, the wines themselves. | | | Tom Stevenson provides practical guidelines on wine tasting, while an "author's choice" chart at the end of each section lists the very best wines. |
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http://www.pohly.com/gifts/thenewsothebys.html
(270 words)
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| | De Maison Selections - Fine Wines From Spain and France |
| | The wine was racked into to new barrels five separate times with a total time spent in the barrels being 24 months. | | | VINIFICATION: Yields here are around 20 to 25 hectoliters per hectar. | | | VINIFICATION: After fermentation in a special stainless steel tank built to it's specs the wine was transferred into new French oak. |
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http://www.demaisonselections.com/hs2.htm
(307 words)
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| | Technologies: Wine: Must vinification |
| | Carrying out must/grape juice vinification means laying the foundation-stone to achieve the best possible wine quality from the vintage. | | | The biotechnology of enzymatisation, fermentation and malo-lactic fermentation precisely affect sensory evaluation, wine aroma, colour and a later on easier processing. | | | Anything the winemaker fails to do in the must stage, cannot be made up for. |
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http://www.erbsloeh-geisenheim.de/en/produkte/01_mostvinifikation.php
(71 words)
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| | The Symington-family wine-making PORT |
| | Traditionally grapes are crushed by foot in lagares, three foot-high stone tanks typically measuring between 10 to 15 square metres. | | | More than eighty different varieties of red and white grapes are permitted although in practise only seven are used on a regular basis (6 red and 1 white): Touriga Nacional, Touriga Francesa, Tinto Cão, Tinta Roriz,Tinta Barroca, Tinta Amarela and Malvasia Fina. | | | There are two vinification systems used in Port production, the traditional and the modern. |
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http://www.pfv.org/html/symington-making-port.htm
(1106 words)
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| | Lombardi Vini from Italy |
| | Lombardi Vini adopts criomaceration for the white wines and prolonged maceration for the red wines, which afterwards are left ripening in big oak casks or in barriques. | | | CESANESE DI OLEVANO ROMANO DOC - Red Wine | | | Taste: velvety, with a vanilla taste due to the refining in French barriques "Allier" |
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http://www3.telus.net/public/ddirect/id39.htm
(388 words)
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| | [No title] |
| | If Grahm doesn't care about the winery's reputation, there is no harm selling the poor quality grapes and getting something rather than nothing, assuming that the costs of vinification is less than the $3 wholesale cost of the poor grapes. | | | If Grahm won't sell the poor quality grapes, he earns nothing in the event that it does rain and the mold does not form. | | | However, he does save on vinification costs, to the extent that these are higher than the cost of destroying the grapes (i.e., cost savings = Cost of vinification - cost of destroying grapes). |
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http://www.columbia.edu/~klw12/b6006/Sol2.doc
(1046 words)
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| | Lemelson Vineyards |
| | Our modus operandi: we start by selecting the most complex and characterful lots of Pinot Noir wines from our lowest-yielding vineyards, then give them a careful vinification with minimal intervention, followed by an unhurried élévage with of up to 18 months in new and one-year old Burgundian barrels. | | | An homage to Jerry Lemelson, proprietor Eric Lemelson's late father, the Jerome Reserve is, quite simply, a blend of the most distinctive barrels of our best vineyards in a given vintage. | | | We then taste barrel-by-barrel to makes sure that every component is truly worthy. |
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http://www.lemelsonvineyards.com/wines_jerome_reserve.html
(162 words)
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