Vinifying white wines: pressing occurs before fermentation

The vinification process for white wines is slightly different to that for reds. Unlike with red wines, where the winemaker is seeking to extract tannins and color from the skins and pips through maceration, grapes for white wines are pressed immediately after harvest, usually without being destalked.

The juice is then put in oak barrels or vats and alcoholic fermentation occurs.
White wines in the Bourgogne region are then left to undergo a secondary malolactic fermentation, unlike white wines produced elsewhere. During malolactic fermentation, the malic acid in the juice turns to lactic acid, making the wines smoother.

Watch our animation about vinifying white wines to improve your knowledge!

Vinifying white wines

Burgundy white wine vinification

Racking / Blending

Racking / Blending

Racking / Blending : the wine is racked to be put back into the tank at the end of maturing in order to be bottled. This allows the level of sulphur to be readjusted in order to store in bottles. The wine from different barrels is blended.

Sometimes even wines from several different parcels under the same appellation that have been matured separately can be blended. 

  •  Preparing the batches

The process for vinifying

white Bourgogne wines