how we make
our wines
Step 1
planting
step 2
harvest
step 3
transfer
The grapes are transferred to the winery, placed on a conveyor belt, and selected by hand to separate damaged grapes and leaves. A destemming machine is used to remove the stems from the grape carefully.
Step 4 (red grapes)
fermentation and ageing
The grapes used for red wines are fermented at 28°C and 30°C (82° to 86° F) for 8 to 10 days (and pressed after fermentation). They can be aged in oak barrels or concrete eggs to give the wines more complex flavours.
Step 4 (white grapes)
fermentation and ageing
The grapes used for white grapes are pressed, leaving the skin, seeds, and pulp behind. The juice is fermented between 15°C and 20°C (59° to 68° F) for almost 15 days. White wines undergo a second malolactic fermentation to confer the wine with a creamier mouthfeel.
step 5
bottling
Both white and red wines undergo the final filtering, clarification, and stabilisation process before being bottled.
