Without fermentation,
there is no wine.

what are we
talking about?

Fermentation is the heartbeat of winemaking — the moment when grapes begin their transformation. Yeasts, whether naturally present on the berries or added by the producer, feed on the sugars in the juice and, almost magically, convert them into alcohol and CO₂ while releasing heat. Temperature, timing and movement within the tank are all part of the delicate craft that shapes this phase and reveals the character of each cépage. Over its lifetime, a wine will go through one  sometimes two  fermentations.

First comes alcoholic fermentation : the essential one. Then, malolactic fermentation.

Professionals simply call it “MLF.” It’s indispensable for red wines, common for rosés, and optional for whites.

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Malolactic fermentation is a secondary, naturally occurring process  unless intentionally halted — in which certain acids evolve. Lactic bacteria convert malic acid, naturally present in grapes (sharp and reminiscent of green apple), into lactic acid, which is softer and creamier (think yogurt-like roundness).

The result? A gentler, more integrated acidity. The wine becomes rounder, smoother, and more harmonious on the palate. Subtle notes of fresh butter, hazelnut or pastry may emerge along the way.