Harvest the red grapes, ensuring they are ripe and free from rot.

Harvesting Grapes

Crush the grapes to release the juice and then press to separate the juice from the skins.

Crushing and Pressing

Add yeast to the juice and allow it to ferment at a controlled temperature for about 2-3 weeks.

Once fermentation is complete, transfer the wine to a clean container, leaving the sediment behind.

Add sulfites to stabilize the wine and prevent spoilage.

Allow the wine to age for several months in a cool, dark place.

Once aged, bottle the wine, ensuring to seal the bottles properly.