From Tree to Bottle: The Art of Making Local Fruit Wines

From Tree to Bottle: The Art of Making Local Fruit Wines

Wine enthusiasts are always on the lookout for unique and exotic flavors when it comes to wines. And what better way to experience this than through local fruit wines. These wines provide a distinct taste and a perfect representation of local culture and heritage. In this blog, we will focus on the art of making Vin de Pays’ most popular local fruit wines - Guyabano and Mangosteen. We will delve into the winemaking process and techniques we use to produce these exquisite wines while keeping in mind sustainable production.

The Winemaking Process

We take pride in the winemaking process we utilize to create our local fruit wines. At the heart of this process is the heritage passed down from generations. We consider our winemaking process an art more than a science. It is a painstaking process that requires patience, time, and precision.

We start by selecting the ripest and freshest fruits grown by local farmers. These fruits are collected in large batches to ensure we have sufficient quantities to produce quality wines. The chosen fruits are then processed and carefully fermented to extract that unique fruity flavor that distinguishes our wines from others.

Sourcing local farmers

In our winemaking process, we keep close ties with local farmers. Our quest for quality relies on sourcing the best fruits from local farmers. We scrutinize the fruits to ensure they are of high quality and free from defects. This close working relationship results in a sustainable and mutually beneficial production system. We are proud to boost the local economy by supporting farmers and promoting their products.

Sustainable production process

Sustainable production is at the core of our winemaking process. We understand the importance of protecting the environment while producing high-quality wines. Our production process utilizes eco-friendly and energy-efficient systems. We have adopted measures such as water, energy, and waste management to minimize the environmental impact of our activities. We also ensure the responsible use of water in our production process by employing water-efficient techniques.

Heritage Techniques for Winemaking

At our winery, we use heritage techniques that have been passed down for generations. These techniques include harvesting, manual crushing of fruits, and a fermentation process to enhance the flavors of our wines and lastly, bottling.


The availability of fruits plays a crucial role in the selection of the best fruits for our wines. We prefer fruits that are native to the region and in-season. This ensures that we produce only the best wines that are specific to our region. We also pay close attention to the ripeness of the fruits. We use fruits that are just ripe enough to extract the maximum flavor, aroma, and sweetness. This gives our wines a unique taste that cannot be found in others.

Vin de Pays PH - Man harvesting guyabano fruit

Manual Crushing

We believe that manual crushing is one of the most important steps in the winemaking process. After sanitizing the fruits, we begin crushing the fruits by hand. We're able to extract as much juice as possible while also preserving its natural flavors and nutrients.

vin de pays ph - hands manually crushing fruit to make fruit wine

Fermentation Process and Aging

Our traditional fermentation process allows the wine to develop natural flavors and aromas. We don’t rush the fermentation process, ensuring that the wine has enough time to reach its full potential resulting in a smoother and more balanced taste. 

Filipino wines can be aged using different methods, including aging in oak barrels, stainless steel tanks, or simply in the bottle. Aging brings out a unique complexity and character in these wines.

vin de pays ph - shot of production area with steel tanks and plastic barrels

Clarifying and Filtration

We don't use additives which shorten the time you must wait to bottle the wine. As traditional winemakers, we let time take care of clarity. The wine is passed through a filter for sanitation and also to remove suspended proteins in the wine (proteins make the wine cloudy). In fruit winemaking, we always have the choice between fermenting fruits by themselves or in combinations chosen to enhance flavor, color, and aroma.

vin de pays ph - image of 4-stage filtration equipment


Blending fruit wines together after they have been made separately has one big advantage. This will optimize the wine’s flavor and benefits. Blending different varietals to create unique flavor profiles is an art form in itself. Filipino winemakers use their expertise to craft exquisite blends that capture the true essence of their terroir and bring out complex flavors that can't be found anywhere else in the world!


Now, it’s time to bottle our wine. It’s very important to do this step with as little exposure to oxygen as possible. The bottled wine should be placed in a dark room at a cool temperature. The bottle must protect from direct light. Light will change the color of fruit wine, so this step becomes mandatory to preserve the color.

vin de pays ph - image of staff bottling fruit wines

Making local fruit wines is an art that requires attention to detail, patience, and precision. Our winemaking process is less technical and gives more emphasis to heritage, tradition, and local culture. We take pride in sourcing the best fruits from local farmers, employing sustainable production processes, and choosing only the best fruits that are in-season and ripe. Our Guyabano and Mangosteen wines offer a unique taste that is reflective of our region's culture and heritage. Experience the art of making wine, and savor the flavors of traditional local fruit wines today.

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