In the winery we aim to guide our wines through fermentation
and maturation as gently and naturally as possible.
We believe that through this gentle process, we can capture
the true essence of the fruit that we put so much effort
For this reason we allow a natural spontaneous fermentation
to occur, mature the wines in seasoned oak casks,
move the wine making use of gravitational flow rather than
pumps, and bottle without filtration.
Once the staff have finished picking (and have had a well-earned
break) they move indoors to the winery. Here, the bunches
of grapes are inspected before being destemmed. Tiny pieces
of stem that make it through the destemmer are then removed
from the grapes before they are crushed. The crushed grapes
drop into a tub which, once full, is transported by a forklift
to a tank for skin contact.
From this point onwards, the process varies for white
and red grapes.
Red grapes spend the next two to three weeks in a fermenting
tank. For this process we have both concrete and stainless
steel tanks. All tanks are open topped, and during the fermentation,
the grape skins are gently mixed with the juice using a
wooden plunger. This happens one to four times a day. Fermentation
is carried out by the natural yeasts which live on the skins
of the grapes. Once the juice has fermented dry, the wine
is left in contact with the skins for further colour and
tannin extraction for a few days. The wine is then drained
from the skins and the skins are loaded into a basket press
and gently pressed to extract the last of the wine. Red
wines then go straight into barrel. We use mostly second
and third-fill French oak barrels and will store the wine
in these for up to two years.
White wines only spend a couple of hours on their skins.
The juice is separated from the skins before fermentation
starts and, following overnight settling, goes straight
into barrel. The wine ferments and is left to mature on
its lees for six to eight months.
Wines are only fined if necessary using natural fining products.
They are removed from the barrels and allowed to settle
in tank before being bottled and corked by hand without
filtration. All of the actions above are carried out making
use of gravitational flow rather than pumping the wine;
in fact, we don’t even own a pump! We then mature
our wines in the bottle for six months to a year before
releasing them. This ensures that they have settled adequately
after the activity of bottling them. Wines are labelled
and packaged by hand. Every bottle and box is checked before
it leaves the cellar.