To produce wines with the minimum of intervention, thus avoiding the use of oenological treatments. Although many producers try to achieve this objective, the reality of the wine world is that most wineries use tools, techniques and various oenological products to obtain their desired wine. In this chapter we examine these, together with techniques for pre-fermentation: from transport and reception, to destemming, crushing, pressing, debourbage and maceration (noting that in red wine, and some white wines, this process can be part of the fermentation). All these phases are explained in detail, along with their classification and types. You find out how these processes are carried out, what tools are used and what style of wine their application involves.
This chapter on pre-fermentation techniques does not intend to establish orthodoxies or give advice on the best or worst way to make a wine. Its objective is to offer a broad vision of the different available options that enable a grape must to be prepared and fermented in the best conditions.