Have you ever looked at a glass of wine and stopped to consider: how is wine made? From ancient amphorae to state-of-the-art wineries, the question of how wine is made has fascinated humans for thousands of years. Today, winemaking is both a science and an art, balancing tradition with innovation. In this guide, we’ll walk you through every step of the process—from growing the grapes to pouring the final glass—offering insight into how wines are made, how wine was made historically, and how the wine is made today at De Bortoli.
At its core, wine is made from just two ingredients: grapes and yeast. The magic begins when yeast consumes the natural sugars in the grapes, converting them into alcohol and carbon dioxide in a process called fermentation.
The vast majority of wines are made from Vitis vinifera grapes, a species cultivated for centuries due to its ideal balance of sugar, acid, and tannin. These elements are essential to creating a stable, delicious wine.
In Australia, the legal definition of wine refers specifically to fermented grape juice. While fruit wines made from berries, apples, or even tropical fruits do exist, they must be clearly labelled to distinguish them from grape-based wines. So while you might stumble upon a cherry wine or peach wine, most of what we call wine is—and has always been—made from grapes.
So, how are wines made in modern wineries? Let’s explore each step of the winemaking journey, from vineyard to bottle.
Great wine begins in the vineyard. Viticulturists—experts in grape growing—tend the vines year-round, monitoring soil quality, vine health, and weather patterns. Sunshine, rainfall, and temperature all influence grape ripeness, acidity, and flavour. The terroir (the unique environmental conditions of a vineyard) plays a defining role in the wine's final character.
Timing is crucial when harvesting. Grapes must be picked at peak ripeness, which varies depending on the wine style. Winemakers often use tools like refractometers (to measure sugar levels) and pH meters (to assess acidity). Grapes can be hand-picked for precision or machine-harvested for efficiency.
Once harvested, grapes are destemmed and crushed to release their juice. For white wines, pressing often happens immediately to separate juice from skins. Red wines, however, are fermented with skins to extract colour and tannin.
Some wines are made using only free-run juice—the liquid that flows without pressing—for a softer, more delicate flavour. Mechanical presses help extract additional juice, with care taken to avoid bitterness from over-pressing.
Fermentation is the heart of how wine is made. Yeast (either naturally present or added) converts grape sugars into alcohol and carbon dioxide. Red wines are typically fermented at warmer temperatures (25–30°C) to extract deeper colour and tannin, while whites are fermented cooler (12–18°C) to retain freshness and aroma. This is also where the question of ‘how is port wine made’ takes a different path (more on that below).
After fermentation, red wines are separated from their skins. This can be done through draining (free-run wine) and pressing (to extract more liquid). The clarified wine is then moved into tanks or barrels for aging.
Wine can be matured in stainless steel tanks or oak barrels. Stainless steel preserves crispness and fruit-forward notes—common in whites and rosés. Oak aging, on the other hand, adds complexity through slow oxygen exposure and imparts flavours like vanilla, spice, or toast.
Some wines are aged for just a few months; others, like reserve reds or fortified wines, may rest for years before bottling.
Before bottling, wines may be filtered and stabilised to prevent haze or unwanted flavours. Once bottled, some wines continue to evolve, developing richer flavours with time. Traditional bottle styles—such as Burgundy, Bordeaux, or Port—offer a nod to each wine’s origin and intended style.
How was wine made in ancient times? Traditionally, grapes were stomped by foot and fermented in clay amphorae. Today, winemakers use temperature-controlled tanks, computerised monitoring, and gentle machinery to guide the process with precision. Though the essence of how wine is made remains the same, technology now allows greater consistency, quality, and creativity than ever before.
From humble beginnings in 1928, De Bortoli has grown into one of Australia's most respected wine families. Our commitment to sustainable viticulture, innovation, and authenticity guides how wine is made at every level—from fresh whites to bold reds and luxurious sweet wines.
Ready to taste the results? Explore our collection and find a bottle that tells its own story—from grape to glass.
Natural fermentation relies on ambient yeasts from the vineyard or winery, resulting in more unpredictable but often complex wines. Added yeast offers more control over fermentation speed, flavour profile, and overall consistency.
It varies. Some fresh white wines may be ready in a few months, while premium reds and fortified wines can take years from harvest to bottling and release.
Not necessarily. While many reds and some whites benefit from aging, others—like Sauvignon Blanc or Pinot Grigio—are best enjoyed young and fresh.
Common additives include:
All additives used in Australia are regulated and safe for consumption.
Yes, most wines are filtered or fined to remove solids and stabilise the product. However, natural wines may skip filtration, leading to a cloudier appearance.
Absolutely. Small-scale or artisanal producers may still crush grapes by foot, use gravity-fed systems, and bottle them by hand. But most commercial wineries now use machines to increase efficiency and hygiene.
Temperature affects flavour, aroma, and microbial stability. Controlled fermentation ensures that delicate aromas are preserved in whites and that structure and depth develop in reds.
Australia’s vast and diverse climate allows for an extraordinary range of wine styles—from the bold Shiraz of Heathcote and the Barossa to the elegant Pinot Noir of Yarra Valley. Innovation, sustainable practices, and a pioneering spirit define how wine is made in Australia—values De Bortoli proudly champions.
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