Harvest Date

Picking grapes earlier results in higher acidity wine and lower alcohol content.  Picking later produces wines with lower acidity, higher alcohol content and sweetness.

Maceration Time

Maceration time refers to how long the grape skins are touching the juice while it turns into wine. The longer the maceration, the richer the flavor and color.

Hot vs. Cold Fermentation

Typically, red wines are fermented at a very high temperature, for increased color and tanning.  Cool fermentations are used to make white wines to preserve the aromas and flavors.

Pumpover vs. Punchdown

While in the fermentation tank, there are two options. The punch down method is a delicate way to stir the wine, adding little or no oxygen to the wine.  A pumpover can extract more tannin and provides more aggressive stirring and oxygen mixed in.

Oak-Aging vs. Steel Tank

Oak aging in a barrel results in smoother wine and some vanilla notes, increasing oxygen and fruitiness. Steel tanks limit the oxygen and keep wine fresher, although it doesn't offer more complex flavours.

Corks vs. Screwcaps

There is not much difference aside from preferance, although the corks let in inconsistent amounts of oxygen when resealing a bottle.  Screw caps can close tightly every time.