1. THE WINE MAKING
PROCESS
FROM THE VINEYARD TO THE
BOTTLE.

3. WHAT IS THE COMPOSITION
OF A VINE ?
• Roots
• Leaves
• Flowers
• Grapes
• Stem

4. WHAT IS THE COMPOSITION
OF A GRAPE ?
• Stalk ( tannin )
• Seeds ( bitter oil )
• Bloom ( yeast)
• Skin ( colour, tannin, flavouring
compounds)
• Pulp ( sugar, water, flavouring
compounds,acids.)

6. WHY THE TERROIR IS SO
IMPORTANT WHEN
PRODUCING A WINE ?
• Terroir : combination of the composition of soil, the exposure of the
vineyard, the grape, the climate, and the winemaker’s skills to produce
a wine.
• The job of the winemaker is to produce a wine reflecting the unique
style of a « terroir » into a wine. This style can’t find elsewhere.
EACH WINE TASTES DIFFERENT !
• Depending on the location, the taste of the wine will be different :
Hot countries : high alcohol level with low acidity.
Cool countries : low alcohol and high acidity. (Sugar levels will
depend on the sunshine hours during a day.)

7. RED WINE MAKING
PROCESS
• Harvest
• Selection
• Fermentation/Maceration
• Pressing/Emptying the vat
• 2nd
fermentation ( it will
softens and reduces the
acidity. )
• Racking/Blending
• Ageing
• Bottling

8. WHITE WINE MAKING
PROCESS
• Harvest
• Crushing
• Pressing
• Fermentation
• Racking
• Blending
• Ageing
• Bottling.

9. THE WINE TASTING
There are 4 differents steps when tasting a
wine
1. Colour ( clarity, intensity, age of the wine,
grape variety, alcohol content. )
2. Smell ( first sniff, second sniff.)
3. Taste ( body, alcohol, tannin, acidity.)
4. Quality ( you like or you don’t like.)

10. THE WINE TASTING
There are 4 differents steps when tasting a
wine
1. Colour ( clarity, intensity, age of the wine,
grape variety, alcohol content. )
2. Smell ( first sniff, second sniff.)
3. Taste ( body, alcohol, tannin, acidity.)
4. Quality ( you like or you don’t like.)