WINEMAKING & AGEING
Winemaking follows on naturally from winegrowing. The grape’s natural qualities have to be found in the wine. The balance between all grape components -sugar, acidity as well as mineral elements and organic compounds- is the key to terroir.
THE FOUR MAJOR STEPS IN THE WINEMAKING PROCESS:
- Pressing refers to the transfer of the grape’s taste and organoleptic features to the must (juice). Pressing has to be a gentle and slow process -6 to 10hrs- in order to achieve this.
- The juice is then left to settle before racking.
- Alcoholic fermentation relies on natural yeasts to spontaneously turn must into wine.
- Ageing refers to resting post-fermentation wine on its lees.
WINE IS A MATTER OF MOUTHFEEL RATHER THAN FLAVOR.