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



Maturing : the wine is stored in casks (228 litre barrels) for a duration of 6 to 18 months on average. Gas exchanges occur through the wood and the wood yields compounds into the wine. When the wine is matured on lees it is stirred using a specific stirring stick to keep the fine lees in suspension. 

  • The wine evolves from an aromatic and structural point of view thanks to the numerous reactions that occur due to the oxygen that passes through the wood and the elements that are released into the wine by the wood, such as aromatic compounds. Stirring allows the wine to be balanced and maturing on lees provides body

The process for vinifying

white Bourgogne wines