The work of heavens is over when our grapes reach the winery but our work continues, sheltered now from the elements. Our task is to confer all the richness, which we worked so hard for in the vineyards, to the wine in the bottle. We cannot lose any of the aromatic richness, which we strive to bring out as much as possible.

On arrival in the cellars, the white grapes are sorted as required and directly pressed so that the pulp does not oxidize on contact with air. Our pneumatic presses enable a slow, gentle extraction of the juices. These then go into temperature-controlled, stainless steel tanks, where we are able to manage fermentation with precision.

Reception of the red grapes requires far more work. The grapes have to be sorted, are often de-stalked, and then transported into tanks by conveyor belts (pumping would damage the grapes and result in much rougher extraction). Fermentation is carried out in small wooden or stainless steel vats. The extraction work during maceration is reviewed each day after the juice is tasted. Cellar work consists of punching the cap and pumping over as appropriate, always with the objective of obtaining the best quality of fruit, supported by fine tannins.

Each terroir’s local identity calls for different methods for aging the wines, each designed to tease out the terroir’s purest “expression”. The methods used are unique to each batch of wine and each vintage.
The whites are usually aged on the lees. They occasionally go into barrels or small wooden vats, but in small, carefully measured quantities (see the wines’ technical sheets).

The red wines are aged in stainless steel tanks (small volumes), wooden vats or barrels. Aging never goes beyond 12 months.
Our wines are not filtered before they go into bottle. We derive great satisfaction in believing that the pure “expression” of the terroir is all down to our flawless work. And when a bottle is opened, we are delighted that its contents are always a joy to drink.

We hope you will enjoy our wines with your family and friends.