Red wine

Even in ancient times, Greeks and Romans appreciated the exhilarating effect of red wine – at that time it was even considered a remedy. Hippocrates prescribed the drink in the 4th century BC against cardiovascular problems. Whether red wine from Italy, Spain, South Africa or Switzerland - noble drops are produced worldwide. The basis element of any red wine is grapes coming from varieties such as Merlot, Pinot Noir, Syrah, Cabernet Sauvignon, Sangiovese, Tempranillo or Garnacha. How is red wine made? Six steps are necessary to press the perfect drop:

Mashing: After the red wine grapes are harvested, the berries are crushed, the grape skins are torn open and the juice is released. This produces the mash, a thick mixture of juice, skins, pulp and grape seeds.

Fermentation: The mash is left for a few hours to several weeks and begins to ferment with added yeast. During fermentation, colorants and tannins are extracted from the berries. Traditionally, fermentation is done in wooden tanks, but concrete tanks are also suitable. More recently, stainless steel tanks have also become established. The lower the fermentation temperature, the longer the fermentation time. The spectrum ranges from four days to four weeks. The longer its fermentation time, the heavier a wine. The must is then separated from the solids and poured off.

Maturation: The future red wine is stored in barrels in the cellar. The aging can last from several weeks to years. During this process, the wine takes on flavors, colors or tannins from the wood.

Maturation: Once the red wine is bottled, it can be stored for up to four years in most cases. Some wines can age for up to 10 or 20 years, and rare examples can age for up to 200 years.

Storage: The wine must be stored as airtight as possible, protected from light and kept at a constant temperature.


Did you know that ...

... wine bottles are stored horizontally so that the cork remains moist? This prevents drying out, which keeps the cork airtight.


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