How does the vinification of red wines from the Rhône Valley take place?

The vinification of red wines from the Rhône Valley begins after the harvest, when the grapes arrive at the winery. The bunches are generally destemmed to separate the berries from the stems. The grapes are then placed in vats for alcoholic fermentation, during which the natural sugars of the grape turn into alcohol through the action of yeasts. During this phase, the juice remains in contact with the skins, allowing for the extraction of color, tannins, and the wine's characteristic aromas. This step can last several days or weeks depending on the desired style. Once fermentation is complete, the wine is pressed and then aged in vats or barrels. Aging allows the wine to refine and develop its aromatic complexity.