2. Flow chart presentation

In the case of still wines, vinifications vary, particularly for red wines and to a lesser extent for rosé wines, depending on the length of maceration between the pulp obtained by pressing and the seeds and skins of the grapes. In the case of white wines, there is no maceration between pulp and skin, to obtain a more or less pale yellow wine.

As for sparkling wines, which are available in both white and rosé varieties, the aim is to create a sparkling effect by fermenting the wine in the bottle, resulting in the instantaneous formation of a short-lived foam in the form of carbon dioxide micro-bubbles that pleasantly tickle the tongue and palate.

The winemaking operations