Franse Wijn


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Franse Wijn

De Gids voor Franse Wijn
Le Guide des Vins
Französische Weine
French Wine Guide

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Verre de vin

rode wijn

Verre de vin


Crushing and destemming

The grapes arriving in the cellar are crushed and destemmed. The fruits free their juice and pulp.

The must obtained that way is put in a tank to go trough the process of fermentation.

Alcoholic fermentation

The fermentation tanks are generally oak barrels or stainless steel tanks, sometimes concrete or enamelled steel.

Fermentation is a natural process. Yeasts present in grapes (however the addition of selected yeasts is generalising) change the sugar contained in the must in alcohol and carbonic gas.

The winemaker assist the action of the yeasts by maintaining the temperature around 25 to 30°C and ventilating the must regularly. Under 25°C the wine will not have enough body, above 30°C, the wine will be to tannic.

The fermentation process goes on for 4 to 10 days.


It is the period during which the tannic elements and the colour of the skin diffuse in the fermented juice. The contact between the liquid (Must) and the solids elements (skin, pips and sometimes stem) will give body and colour to the wine.

At this stage, complex operation will prove the talent of the winemaker (dissolution, extraction, excretion, diffusion, decoction, infusion).

For "Vins primeurs" or "Vins nouveaux" (new wines) the maceration is very short, the vines are supple and contain little tannin. Wines destined to be kept long need a lot of tannin, so the maceration can be long. It goes on for several days, may be several weeks.


The wine is separated from the solids, the pomace. The wine obtained by raking is called "free run wine" (vin de goutte).

The pomace is pressed in order to extract the juice it still contains. This wine is called "press wine" (vin de presse). It is richer in tannin.

Depending on the winemaker target or the local habit, free run wine and press wine are blended or treated separately.

Malolactic fermentation

It is the process during which the malic acid of wine changes into lactic acid and carbonic gas under the action of bacteria naturally present in the wine. Malic acid is harsh, it is changed into lactic acid supple and stable.

This fermentation is obtained in a tank during a few weeks at a temperature between 18° and 20°C.


The vinification is finished but the wine is not. To be able to age and to improve the wine must be clarified again. After that the beverage will be put in oak casks where it will stabilize.

The diversity of red wine is such that it can go with any type of food. But you must absolutely not conclude from this that all red wines are identical.


White Wine

Rosé Wine



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