葡萄酒的酿造，正如一位精通艺术的匠人，在细腻地雕塑每一滴液体。喝下了无数种风味迥异的葡萄酒，你是否曾好奇那些掌握技艺高超的酿酒师是怎样将单纯的果实转化为色泽斑驳、香气缭绕、令人沉醉的佳酿？今天，我们就来揭开这道美妙之旅： 1.筛选，采摘完毕后的葡萄常带着叶片或未成熟果实，因此严谨的酒庄在酿造前会对其进行仔细筛选。 2.去梗破碎，将串串葡萄去除梗节数，然后再进行皮层破裂，为接下来步骤做准备。 3.浸皮发酵。在浸泡与发酵过程中，让葡萄汁与其皮肤共处，以便吸取颜色、香气和纤维素，同时需定期抽取底部形成的一层浓缩液并倒回顶部浮动于表面的渣料上（即称为“帽子”）。 Vinegar Fermentation & Aging。糖分在有机酸和氧气作用下逐渐转变成为乙醇及二氧化碳。这整个过程使得水果变得更加丰富多彩而且独特，每一个阶段都决定了最终产品口感和风味特色。
Pressing the Pomace
After fermentation, the liquid is carefully transferred from the fermenter to oak barrels or stainless steel tanks for a process called "free run" separation, which separates the clear liquid from any remaining solids.
Clarification & Filtration
The wine is then clarified and filtered to remove any remaining impurities or suspended particles, making it crystal clear and stable for transportation and storage.
Bottling & Labeling
Finally, after aging in oak barrels or stainless steel tanks, the wine is bottled with labels applied before being released onto the market for sale.
Above are just a glimpse into this fascinating process of creating fine wines; as you savor each sip of your favorite bottle in future gatherings with friends and family, remember that every step was taken meticulously by those who have dedicated their lives to this craft!