Vinification includes all the successive steps between the arrival of the grape in the chai and the barreling of the wine. These steps are :

• Reception of the harvest
• Removal of the stems and crushing of the grapes
• Alcoholic fermentation
• Draining
• Pressing of the must
• Malolactic fermentation
• Blending

The grapes are then slightly crushed. This was done in the olden days by stamping feet. Now cylinders that one can adjust according to the size of the grapes carefully do the job. Thus the skins are simply popped open and never pulverized. The resulting issue of juice, skin, pulp, and pips is pumped into the vats by a system perfected so as never to squash them.

Alcoholic fermentation This mixture of juice, skin, pulp, and pips starts to ferment thanks to the natural yeast present in the vineyard. This important step is constantly supervised. The fermenting must is controlled twice a day. The temperature of the vat is constantly measured. If it rises too high cooling water automatically runs down the sides of the vat. The wine is regularly recycled from the top to the bottom of the vat. The fermentation lasts on the average about five days. Once the fermentation is finished the natural sugar of the grape is totally converted into alcohol. The wine remains in the vat in contact with the skins and pips for about ten days. The wine evolves from the steeping of the skins pulp and pips of the grapes. One terms "cuvaison" the time during which the first the must and then the wine is in contact with the skins and pips. It lasts about fifteen days. Draining This step consists of separating the wine from what one calls the must. The must consists of the mixture of skins, pulp and pips. The wine is then drained into another vat. The remaining must is then sent to the press. Pressing of the must This step consists of conveying to the press the remaining must from the vat and pressing it to extract whatever wine is left. This wine is called the "vin de presse." Later it may be used in different sized quantities for the blending with the wine drained from the vat without pressure. The totality of the draining and pressing lasts about one day for each vat. Malolactic fermentation The malolactic fermentation happens by itself thanks to natural lactic bacteria emanating from the vineyard and the chai. These bacteria convert one of the natural acids known as malic into a less acidic one known as lactic. This is called the malolactic fermentation and lasts for about ten days. It softens the wine and eliminates the greenness that comes from the fresh grapes. Blending This step is very important to the assemblage of the wine. It consists of seeking out among the different vats of the vintage those that qualify for making the "grand vin." One must single out the best vats of the Cabernet Franc, Cabernet Sauvignon and Merlots and make sure that the resulting synergy of their blending will develop great harmony as well as complexity in the resulting wine. This step comes after the alcoholic and malolactic fermentation is finished. Numerous trial blendings are necessary in judging the quality of the wine. The tastings progress gradually until finally one decides on the best blend. Little by little the "grand vin" has emerged with : the best equilibrium, the most perfect harmony, and the complexity of aromatic characteristics that are found year after year in the wines of Haut-Brion.