VINIFICATION (THE PROCESS

OF MAKING WINE)
HARVESTING (FINE DRY WEATHER IS
↓ CHOSEN FOR HARVESTING)

GRADING (ACCORDING TO QUALITY AND

↓ SIZE)

WEIGHING ( THE QUANTITY OF

GRAPES REQUIRED FOR FERMENTATION)

↓
REMOVING OF ( REMOVED STALKS BY
STALK DESTALKING MACHINE)

↓
CRUSHING OR ( BY MECHANICAL PRESS
PRESSING THE EXTRACTED JUICE
CALLED ‘MUST’ IS NOW TESTED FOR SUGAR AND
ACID CONTENT BY A HYDROMETRE)

↓
CHAPTALIZATION (ADDED EXTRA SUGAR
TO GRAPE JUICE)
SULPHURING ( BY ADDING SO2 INTO THE
MUST TO PREVENT AIR FROM
ENTERING THE JUICE SO CONVERT
↓ GRAPE SUGAR INTO ALCOHOL)

FERMENTATION
↓
CELLARING AND SECOND
PRESSING (FREE RUN WINE IS TRANSFERRED
TO CASK FOR MATURING)

↓
 RACKING (NEW WINE IS TRANSFERRED OR
PUMPED SLOWLY TO ANOTHER CASK
↓ WITHOUT ANY DISTURBANCE)

FINNING (FURTHER CLARIFICATION BY

ADDITION OF ISING GLASS OR
↓ EGG WHITE OR BENTONITE)

FILTERATION
BLENDING
MATURATION & BOTTLING