Before any of our wines are made in the winery, the vineyard is the focus of many years’ hard work, ranging from planting vines to choosing the right soil types and locations so that meaningful interactions can be created to promote balance.
Pruning, leaf removal and trellising as well as regular tillage, increased monitoring of vineyard health during the growing season and environmentally-friendly spraying are all part of vineyard management throughout the year.
When the harvest season finally comes around again, sugar content, acidity and pH levels are closely analysed whilst priority status is given to tasting the grapes and examining both the appearance and taste of the berries, from skins to pips. Choosing the right time to pick the grapes is essential for the organoleptic aspect of the wine.
Each vineyard is fermented separately so as to protect its inherent qualities and allow blending to be as precise as possible depending on the individual wine.
Temperature control is a crucial aspect throughout the winemaking process and we are constantly on the alert to ensure there are no significant variations.
Our red wines undergo lengthy maceration ranging from 26 to 30 and even forty or so days. Rack and return is used during the fermentation period and pumping over occurs twice daily during maceration. The wine can also be aerated. The use of all of these techniques depends on the results of daily tastings throughout the winemaking process, for each individual wine.
Our white wines are made from grapes harvested by night to protect them from oxidation which would be detrimental to both colour and aroma. After the grapes have been soaked on the skins for a few hours, the must (grape juice prior to fermentation) is cooled before fermentation, allowing the coarse lees (vegetal deposits) to be removed. Only the fine lees laden with substance and aroma are incorporated into the juice. Throughout fermentation, the wines are aerated if and when necessary.