wineries

A winery is a facility where grapes are processed to produce wine, encompassing activities from grape reception and crushing to fermentation, aging, blending, and bottling. Some wineries own vineyards that supply the fruit, while others purchase grapes from independent growers or source finished wine from contract winemakers. The term can also refer to the business that operates such facilities and markets the resulting wines.

Core steps include selecting and crushing grapes, extracting juice, and allowing yeast to ferment sugars into alcohol. Fermentation may occur in stainless steel tanks, concrete cuves, or oak vessels, with temperature control and other enology practices. After fermentation, wine may be aged in oak barrels or inert vessels, clarified, stabilized, and eventually bottled. Some wines are made by blending products from multiple lots or vintages.

Winery sizes range from small family operations to multinational producers. Some wines are produced entirely from estate-grown grapes (estate or single-vineyard wines), while others blend fruit from several sites. Styles depend on grape variety, climate, viticultural practices, and winemaking choices, and may include sparkling, white, rosé, red, and dessert wines.

Many regions have designated wine regions or appellations that define allowed grape varieties, production methods, and quality standards. Labeling generally reflects variety or blend, vintage, and origin. Wineries are subject to local and national regulations covering production, labeling, safety, and taxation.

Wineries often operate visitor centers and offer tours, tastings, and educational experiences, contributing to local tourism and economies. Sustainable practices such as water and energy efficiency, waste recycling, and responsible viticulture are increasingly emphasized within the industry.