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The AB Biotek Winemaking Process, featuring products from Pinnacle and Maurivin.

The AB Biotek Winemaking Process, featuring products from PinnacleTM and MaurivinTM.

The Winemaking Stages

Go step by step, or if you know the area you need assistance with click the link below. Processes in black do not have any associated product information sheets.

1

Harvesting

Grapes are picked at optimal ripeness to capture the best balance of sugars, acids, and aromas. They’re quickly transported to the winery to preserve freshness and prevent unwanted fermentation.

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2

Destemming and Crushing

The grapes are first separated from their stems, which can impart harsh, bitter tannins if left in the mix. The berries are then gently crushed to break their skins and release the juice.

3

Maceration and Juice Extraction

Before fermentation starts, the crushed grapes are chilled and the skins are kept in contact with the juice. This helps to extract colour, aroma and flavour from the skins without starting alcohol production.

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4

Juice Clarification

(Sparkling, White and Rosé only)

The freshly pressed juice is clarified by settling or flotation. This removes solids, producing a clean juice ready for fermentation.

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5

Start of Fermentation

Natural or added yeasts begin converting grape sugars into alcohol, carbon dioxide and flavour compounds that define the wine’s character.

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6

Day 1 of Fermentation

Winemakers may add selected bacteria to influence fermentation. These control speed, aroma and consistency in the final wine.

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7

During Fermentation

Fermentation is monitored daily. Temperature is controlled, and skins and juice are mixed a few times a day to create the desired wine style.

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8

After Fermentation

Once sugars are consumed, the wine is dry. Some wines may then undergo malolactic fermentation, softening acidity and adding complexity.

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9

Ageing & Maturation

(White, Rosé and Red only)

Wine develops structure and complexity in tanks, barrels, or bottles. Unoaked wines retain a fresh, fruit-forward style, while oaked wines take on additional flavours from the barrel. The slow transfer of oxygen through the wood also helps soften and develop the wine.

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10

Pre-packaging

The final stage: wine is filtered (if needed), stabilised, and filled into packages under controlled, sterile conditions for storage and sale.

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Contact

your regional representative

for more information

Pinnacle
Maurivin
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