Wine production in the past was done using traditional methods passed down through generations. These methods varied depending on the region and the grape varieties grown, but the basic process remained the same.
- Harvesting: Grapes were hand-picked at the peak of ripeness, usually in the late summer or early fall.
- Crushing: The grapes were crushed by foot or using a simple press, such as a basket or wooden beam press. This step released the juice from the grapes and began the fermentation process.
- Fermentation: The juice was placed in large ceramic jars or clay amphorae and left to ferment naturally using wild yeast present on the grapes. Fermentation typically took several weeks.
- Pressing: After fermentation, the wine was pressed to separate the liquid from the solids. This was typically done using a manual press, such as a basket press or wooden beam press.
- Aging: The wine was then stored in the jars or amphorae and left to age. The wine was often stored in cool cellars, underground caves, or open air.
- Bottling: Finally, the wine was bottled and corked by hand, sometimes sealed with wax, and was ready for consumption or trade.
The traditional methods used in the past were labor-intensive and required a great deal of skill and knowledge to produce good-quality wine. However, today, the winemaking process has become challenging due to climate change and production in bulk. As a result, some wines are artificial and full of ingredients that do not have to be listed on the wine label. Therefore, we must keep supporting winemakers with low intervention methods and practice traditional winemaking. This is where Vegan Wines comes in and researches for you to enjoy great wines.
