Wine Making
Having been harvested by hand the grapes
are de-stemmed, and then pressed at a low pressure in order
to extract only the best quality juice. The juice is then chilled
and decanted for 24 hours after which the fermentation takes
place naturally. The temperature is controlled to between 14
and 16°c to retain fresh fruity notes. Following fermentation
the wine is aged, partly in stainless steel and partly in oak
barrels, for a further 6 months. |