in the cellar : The grapes are fermented in open stainless steel tanks. Depending on the wine style, the grapes are left in the open fermenters from 8-12 days. During this period they are punched down frequently – every 4 hours if possible, again depending on the fermentation and vintage.
Pump-overs are done for better colour extraction and to keep the skin ‘cake’ wet. Yeast is added to dominate the natural wild yeast and control the fermentation process. The open tanks have cooling to allow temperature control. Sugar levels are monitored and if the fermentation is dry, the juice is drained off and the grape skins are gently pressed in a basket press. The juice then goes to a closed tank. The pressed skins are later ploughed back into the ground as fertilizer. The juice undergoes natural malolactic fermentation. Once this process is completed the wine is transferred to French oak barrels for 18-24 months maturation.
Blending
Selected presentations of each component are added together to make the different blends. All the different blends are tasted and the perfect one is selected. After a decision is made the big blend are made accordingly