In the winery everything is done to treat the grapes as gently as possible. On arrival the small boxes of grapes are poured onto our vibrating triage table,
which shakes off moisture and removes any dried berries. Any grape which you would not want in your own mouth should not be in the wine and is therefore rejected.
In an average year we reject 10% of the harvest in this way.
Using the automatic temperature control installed on our arrival we vinify at low temperatures to ensure a gentle and slow process allowing the natural fermentation
to take its course without resorting to heat to speed it up. As a result we have long fermentation periods, normally around 15 to 20 days and sometimes longer.
After the fermentation we empty the tanks by hand and again use conveyors to move the fermented pips and skins to the press, avoiding the use of aggressive pumping.
Finally, pressing is gentle and slow to avoid any harsh tanins in the wine.