Most high quality wines are aged in bulk and then for an additional time in the bottle. Winemakers have an active role throughout the lengthy bulk aging process. Wines are smelled, tasted and measured every few weeks, and any needed adjustments are made promptly. Except for the first phase, the other three winemaking phases overlap each other. New wine starts to clarify toward the end of the fermentation period.
Some tartrates precipitate out during primary fermentation, and the wine becomes more stable.
Of course, wine is aging throughout the winemaking process. Each phase makes a specific contribution to wine characteristics, but the first phase has the greatest influence on wine quality. All of the red color is in the grape skins, and winemakers must leave the juice in contact with the skins for a considerable time to extract the color. Red wine is made by crushing the grapes and then fermenting the juice, the pulp, the skins and the seeds together for several days. Near the end of sugar fermentation, a wine press is used to separate the liquid from the solid materials.