All our grapes are hand harvested into shallow picking crates to eliminate bruising. Our harvest starts at first light to ensure the grapes are still cold when processed, if necessary they will be stored in a cold room before pressing. Three different quality fractions are selected at pressing. Cuvée – high quality free run juice, Première Taille – first extraction, Deuxieme Taille – 2nd extraction.
The juice is settled using enzymes and is then racked. The clean juice goes through a cool fermentation. A small fraction is fermented in 2nd – 4th fill barrels and the large majority
is fermented in temperature controlled stainless steel tanks. No lees contact is given post fermentation. Malolactic fermentation is avoided.
A Pinot Noir red wine is produced for the colour addition. The Pinot Noir grapes go through a cold maceration after being destemmed. The cold maceration lasts approximately
10 days after which they are inoculated with a yeast culture.
Only once fermentation is complete does blending take place. Careful consideration is made to produce a wine with length and acidity to last, yet still have elegance and finesse
on the palate.