This chapter details the post-fermentation processes to which the wine is submitted after fermentation: from assembly to bottling. Wine is an elaborated product that, once bottled, will remain on the shelves for months, even years. That is why most wineries try to make their wine as homogeneous (maintaining a particular style) and stable (not changing over time) as possible.
In order to achieve this refined style, winemakers use all aspects of their knowledge, experience and palate to create a blend that approximates their ideal wine. To maintain its stability, many techniques are applied in the winery. Though perhaps more effective than idealistic, these interventions allow the wine to be technologically stable for longer. How do they achieve this? Through clarification, filtration and stabilisation of the wine – in short, by applying the tools and protocols outlined in this chapter. This enables the winemaker to obtain an elegant wine that will undergo the minimum non-desirable alteration inside the bottle.