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OUR WHITE WINES
The berries for our white wines are carefully selected by hand in the vineyard. Half of the harvest is whole bunch pressed at low pressure and the rest is crushed and undergoes 3 hours of skin contact before it is pressed. The free-run juice and the press juice are kept separately. The juice then is cold-soaked for 48 hours with settling enzyme before it is racked into barrels for a 10 to 15 day fermentation process. Fermentation starts spontaneously and continues at a low temperature. Nitrogen is added to the barrels to keep the yeast from stressing. After fermentation, the wine is inoculated with an Oenococcus oeni culture to facilitate malolactic fermentation. This is followed by bâtonnage (the process of stirring the lees) -2 times a week for 2 months. After 2 months the wine is racked from the lees and checked. The barrels are then cleaned and filled again to undergo 9 months of barrel maturation. After 9 months the best barrels are carefully selected and blended to be bottled.



OUR RED WINES
All red wine grapes are hand-selected and meticulously sorted before it is de-stemmed. Once the grapes are de-stemmed it is lightly crushed in order to retain lots of whole berries in the fermentation tank. These tanks are cooled down to 5 degrees Celsius and the grapes cold-soaked with a colouring extraction enzyme for 2 days before fermentation. After two days of cold-soaking the grapes are inoculated with a
Saccharomyces cerevisiae yeast in order for the fermentation process to start the next day. In the beginning of the 7 to 12 day fermentation process 3 pump-overs a day with an occasional aeration pump-over to keep the yeast in contact with oxygen is executed. During this time the acidity will be monitored and nitrogen is added as supplement for the yeast to keep cultivating without undergoing stress. When the tank is half-way fermented we adjust the pump-overs to 2 times a day. When the fermentation is finished we leave the tank on the skins for skin contact, and only wet the cap once a day. After extracting enough tannin the tank is pressed and the free-run wine will be kept separately from the pressed wine. The pressed wine undergo malolactic fermentation in barrels. Once the malolactic fermentation process is finished, the wine is racked off the lees from the barrel. The sulphur and acidity are adjusted and the wine pumped back into the barrels for barrel maturation. Once the wine has extracted enough wood character from the barrel the wine is racked into tanks to be prepared for blending and bottling.