Red wine is a wine made from black grapes. These have undergone, just after the harvest, a vatting period of several days in order to extract the red color held in the skin of the grape berries. It is this color that gives the juice its color. Depending on the duration of the vatting period, we can produce rosé wines or very dense red wines.
Vatting also allows the extraction of tannins from the skin and seeds. The quantity and quality of the tannins determines the structure of the wine. The grapes then undergo alcoholic fermentation: this is the transformation of the sugars in the grapes into alcohol under the effect of yeasts present in the vat. Most red wines undergo a second fermentation: malolactic fermentation.