In summary, the various stages of modern winemaking are as follows:

• Destemming: The crushing plant separates berries from their stems in order to remove the green parts of the bunch, which are high in poor quality (sour) tannins.
• Grape crushing: The crushing of the grapes takes place as the rails pass between the rollers of the crusher and break. It facilitates the release of juice.
• Addition of sulfur dioxide: SO2 offers protection against oxidation and harmful microorganisms. The first addition is made when grapes are received at the winery, while the last one is made at the bottling stage.
• Pressure: Although breaking the grapes releases a significant proportion of the juice, pressing the grapes in a press completes the juicing.
• “Glefkos”: “Glefkos” or grape must is the grape juice obtained naturally or by natural processes from fresh grapes. The concentrations of sugars and acids in the must are very important factors, since the sugar content is directly related to the alcohol content that the wine will acquire, while the concentrations of acids and alcohol significantly affect the organoleptic characteristics and the preservation of wines.
• Debourbage: This is the process of clarifying “glefkos” (must). Clarification is achieved by cooling and settling all suspended particles in the must. Its duration is from 12 to 14 hours, depending on the percentage of sludge.
• Alcoholic fermentation: Alcoholic fermentation is a complex biochemical phenomenon that converts must sugars into ethyl alcohol and carbon dioxide, through the metabolism of microorganisms, mainly yeasts. It is the basic reaction of winemaking.
• Yeasts: Yeasts, like other microorganisms, are found in the vineyard and are then transferred to the grape. Every year their population depends on climatic conditions. When they are found in the must they multiply at an extremely high rate. A small addition of sulfur dioxide, the main preservative used in the production of wine, leads to the same result. 80% of the yeast population of alcoholic fermentation consists of saccharomyces (Sacharomyces cerevisiae).
• Fermentation temperature: White wines are fermented at temperatures of 15oC to 20oC as higher temperatures lead to the burning of aromas. Red wines ferment at higher temperatures (25-30oC) both because their aromatic character is not so vulnerable and in order to achieve better extraction of color (and other substances) from the grape skins.
• Extraction: The process of “transferring” the red pigments of the grape skin to the must. As these are located inside the grape skins, only the contact of the juice with the skins, at the right temperature and for a specific time, gives the desired result of its coloring. The extraction process can last from a few days to several weeks.
• Malolactic fermentation: It is carried out either simultaneously with alcoholic fermentation or after its end, by bacteria not by fungi. These convert the quite aggressive malic acid found in grapes and wine into much softer lactic acid, a change that “softens” the wine, that is, reduces its unripe character and helps its maturation.
• Transfusion: After the fermentations, a sediment is created at the bottom of the tank or barrel. Transfusion is the removal of the pure wine from above and its placement in another, clean container. Transfusion helps to achieve better clarity in wine. What’s more, the brief contact with oxygen positively affects the wine.
• Maturation – aging: Wine can be aged either in stainless steel tanks or in oak barrels. Stainless steel tanks do not affect the character of the wine. On the contrary, barrels both affect the aromas of the wine and their porous material allows contact with oxygen and therefore faster maturation. Aging time can vary from a few weeks to several years.
• Bottling: After the wine is aged (when it is held), it is prepared for bottling. Bottling is a relatively simple, mechanical process. In modern bottling lines there is an automatic bottle washer, a wine filling system, a capping machine, a labeling and boxing system. The bottle, the cork, the label, the cap are a whole series of products that contribute to the final appearance, to the “dressing” of wine.

Wooden barrels are traditionally the most common way of storing wine. The main difference from plastic or stainless steel containers is that they allow the gradual effect of oxygen on their content.

A wooden barrel gives the wine the aromas and flavor characteristics of the wood from which it is made, smoky character (from the “burning” that the barrel undergoes inside) and allows oxygen to come into slow and controlled contact with the wine, as it enters through the pores of the barrel.

Oak wood is the best and most widely used type of wood for making barrels and France is the main and best-known country of origin for the wood used to make  barrels.

It is obvious, therefore, that the type of wood from which the barrel is made, its burning and the size of its pores influence both the results of aging and its duration.

The 5 basic stages for the production of wine in the traditional way are listed below. Wine producers usually follow these five steps. However, they often diverge or add variations as the process progresses to make their wine unique.

• Harvesting of grapes

Grapes are harvested at the right time and when they are ripe. However, even in the same vineyard not all bunches ripen at the same time. An indicator of maturity, besides taste, is wasps, bees and birds which start tasting the berries. If it has rained the day before, at least 3 days must pass before harvest. This period is important because it allows the yeast, which is necessary for alcoholic fermentation, to grow back in the grape skins. Grapes are picked by hand, bunch by bunch, and placed in baskets and various other containers. The picking of grapes, the harvest, has been a celebration for all wine-producing regions and lasted 2-3 days. During the harvest the songs of the harvest are sung.

• Stomping of grapes

Grape-stomping is done with foot, which is the simplest and most traditional method. Whole grape bunches are placed in a container, simple plastic vat or special place, and the stomping starts by both men, women and children. Feet should be clean. The stomping of the grapes was considered a joyous event during which various wry songs were sung.

• Production of must (glefkos)

The aim of the above process is the crushing of grape berries and the production of must. Must is essentially the freshly pressed grape juice that contains the peels, seeds, and solid parts of the grape. The must ran from the “koutsounaraki” in a stone trough or in a half-jar and from there with a container (the kafki) they filled the skin, to transfer it to the wine barrel. When stompers finished treading, they stacked tsipouro (marcs) at the side of the stomping vat (linos), placed a wide board, usually a door, and climbed up so that the must would drain.” The stomped grapes were stored in special containers or barrels.

• Alcoholic fermentation

After crushing and pressing, we transfer the must to the container or barrel where the next important phase, fermentation, will take place. The must or juice can begin to ferment naturally within 6-12 hours when it is helped by wild yeasts in the air and when the appropriate temperature is reached. For this reason, it is transferred to an underground cellar.

• Storage – maturation – aging of wine

When alcoholic fermentation is complete, there are two options. Either the wine is transferred to another container where it will be stored or it is left in the same container. In both options it is a prerequisite that the wine does not come into contact with air or oxygen. Normally, the wine is immediately consumable, however there is always the possibility for the wine to stay in the container for about a month in order to ripen. Aging is a process that will lead a wine to evolution, to maturation, so that over time it will be perfectly soft, elegant and friendly.