The last thing to take care of is physically getting the wine in bottle and ready to sell. Depending on case size production, wineries can have their own bottling line that needs an operator to maintain

Wines have been blended and stabilized. Almost ready to be bottled, but first filtration. Filtration can be done in many ways. Some wines are left unfilltered and just settled and racked. At the winery

Bubbles are beautiful, and always a thing for me. This is a traditional method sparkling Nebbiolo from the Sordo producer in Piemonte, Italy. Recently had it at an event I attended. This was something

After fermentation is done and the wine is blended for filtration. Most wines go through cold stability and heat stability. They can be accomplished in a couple different ways these days. This is the old

Muscat, a fruit forward, floral varietal. Sometimes elegant, sometimes fun, sometimes bubbly and sometimes sweet. Still and classically done in Alsace, France. Fun and bubbly in Italy as Asti Spumante,

Spring, Summer, Harvest and Winter. These are my four seasons as a winemaker. As the grapes come in, the nights get sleepless, the hours long; laughter is plenty and coffee consumed is copious. These are

Hand harvested, organically farmed Merlot. It's getting sorted into a elevator, fed through a destemmer, before spending 2-3 weeks in a red fermenter. After that it will be pressed.

My name is Petrie Mulder I am 25 years old from deep in the bottom of Africa, a country called South Africa. I am a qualified winemaker, but have been travelling the world for the last 3 years. I’ve always

Just a short video of bottling some homebrew beer and wine. I also used the custom bottle caps I designed myself. :) ▶️ DTube ▶️ IPFS

I‘ve a good friend who is owning a vineyard in Southern Germany, Palatia („Südpfalz“). He‘s a cool and brave guy, and a passionate winemaker, since his family is making wine for generations. He‘s brand