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 first “Vitis Biturica”. The appellation has a range of gravel, alluvium, clay and limestone soils. The wine from Côtes-de-Bourg is mostly red made from a combination of Merlot, Cabernet Sauvignon, Malbec and Cabernet Franc grapes. There is only a small amount of white wine made from Ugni blanc and Colombard grapes. There are around 200 Chateaux producers in the appellation including Chateau Bujan, Chateau Roc de Cambes, Chateau Nodoz, Chateau Fougas Maldoror, Chateau Falfas, Chateau Civrac, Chateau Tayac, Macay, Chateau Rousette, Chateau Haut Maco, Chateau Guiraud. "Entre-deux-mers" (literally, between two seas) is a dry white wine made in Bordeaux. The