Winemaking in Bordeaux Winemaking in Bordeaux Winemaking in Bordeaux is the collection of processes used to make Bordeaux wine. Winemaking in Bordeaux differs from winemaking in other places both because of the Bordelais climate and because of the particular Bordeaux style which the wine-maker is aiming for. A large number of processes are involved: pruning, training, spraying, (green harvesting), harvesting, (sorting), (de-stemming), crushing, fermentation, pressing, barrel-ageing, blending, bottling and bottle-ageing. Bordeaux is a relatively humid region. Thus it is a place rife with diseases and other problems that afflict vines, compared with many of the world's other wine regions, such as Chile or
Bordeaux wine regions Bordeaux's production uses these generic appellations. Red wine produced under the Bordeaux AOC is made mostly from Cabernet Sauvignon and Merlot, with the addition of Cabernet Franc and small amounts of Petit Verdot, Malbec and Carmenère. This appellation covers around 42,600 hectares of vines and produces around 223 million litres of wine (which is nearly a third of the total wine production of Bordeaux). White wine produced under the Bordeaux Sec AOC is made mostly from Sauvignon blanc and Sémillon, with the addition of some Muscadelle, Colombard, Mauzac, Merlot blanc, Ondenc and Ugni blanc. It must contain no more than