When does the first classification of wines take place?

The first classification of wines typically takes place after fermentation. At this stage, winemakers assess the wine's characteristics, including flavor, aroma, and overall quality, which helps determine how the wine will be developed and categorized. This classification can affect decisions such as blending, aging, and potential bottling strategies.

The period immediately after fermentation is crucial. It allows winemakers to evaluate the various components of the wine that emerged during the fermentation process, setting the foundation for further refinement. Prior to fermentation, grapes are simply raw material with no developed characteristics related to the wine itself. During bottling, decisions about classification are generally made based on the qualities determined earlier in the winemaking process, rather than being a primary classification point. Before aging does not provide a complete picture of the wine, as the aging process can significantly alter its profile. Thus, the classification occurring after fermentation aligns with established winemaking practices.