The winemaking approach is identical for all varieties at every vintage. This provides a constant standard across the varietals and allows a more realistic expression of the terroir and vintages from year to year. The vinification process is carried out with the strictest attention to hygiene and cleanliness. Once fermentation starts, the temperature is maintained within the desired range by the automated temperature control system. Maceration of the must lasts up to 2 weeks and during this time the must is pumped over twice daily to break the floating cap, facilitate tannin extraction and oxygenate the yeasts. Once fermentation slows down considerably, the must is allowed to macerate at a lower temperature for a few days and is subsequently run off. The solid component is transferred to the pneumatic press and a gentle press performed. The press wine is transferred to separate vats and utilised in the final blending as necessary.

Malolactic fermentation is allowed to take place while the wine rests in the stainless steel temperature controlled tanks. Once this is complete, the wine is transferred to French oak barriques and aged in the underground barrel cellar. The wines are assessed regularly and when barrel ageing is deemed complete the wine is transferred back to the stainless steel tanks awaiting bottling. Overall the wines are racked very few times and ultimately are bottled unfined and unfiltered.

Our white varietal, Vermentino, is crushed, pressed and transferred to a temperature controlled stainless steel tank. A limpid must is obtained and further filtration is unnecessary. Quality is therefore enhanced by minimising contact times between must and lees. A slow cool fermentation ensues and lasts up to 14 days. The finished wine is racked and the wine is matured on its lees. The wine is bottled in the spring following the harvest.

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