Winemaking

OUR STATE OF THE ART FRENCH VAUCHER BEQUET SORTING TABLE REMOVES ALL STALKS, PETIOLES AND DAMAGED GRAPES LEAVING ONLY PERFECT BERRIES.

Before crushing each bunch, the handpicked fruit is individually sorted through by a state of the art French Vaucher Beguet Mistral mechanized sorting table which removes all contamination such as raisins, leaves, stalks, petioles and damaged berries that would usually end up in the ferment. The perfect berries are then cold soaked in open fermenters for one week allowing natural fermentation to begin, before being over seeded with a French yeast strain. Fermentation is completed after two weeks with the wine delicately basket pressed straight to French oak barrels ensuring no harsh or bitter tannins are extracted from skins or seeds.

The perfect berries are then cold soaked in open fermenters for one week allowing natural fermentation to begin, before being over seeded with a French yeast strain. Fermentation is completed after two weeks with the wine delicately basket pressed straight to French oak barrels ensuring no harsh or bitter tannins are extracted from skins or seeds.

Great attention is paid to oak selection from different forests and cooperages to enhance the dimensions and flavour composition of our wines. Our wine is carefully matured and aged in French oak in temperature controlled cellars for over 2 years before bottling.