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Our red wines
The grapes are handpicked in small baskets and brought to the Bodega
as quickly as possible. After careful hand-selection, fermentation
takes place in open topped fermentation tanks and involves regular
punching down of the cake or cap. The wine is transferred from the
fermentation tanks directly to small French & German oak barrels for
malolactic fermentation (we do not use oak chips or staves). The
wines remain in barrels (20 - 40 % new) with gentle, carefully timed
rackings for approx. 14 - 20 months - depending on the vintage &
type of wine. The natural development of the wine is allowed with
the minimum of handling, which includes a soft fining with fresh,
free range egg whites and one single filtration prior to bottling.
Our white wines
Depending on which wine we are making the grapes may have some skin
contact before gentle pressing. Fermentation is either in stainless
steel tanks (for the Arietta and Sonatina) or in new French/German
oak barrels for the Sonata (Chardonnay). After the wine has matured
(for varying lengths of time – depending on the type of wine) we
give the wine a bentonite fining (a natural clay product) for
protein stabilisation and then filter before bottling.
Our rosado
Made in the same way as the white wines but from red grapes, which
are given 6 – 12 hours skin contact to ensure the correct colour is
obtained. Fermentation is in stainless steel tanks and then left on
the fine lees for further flavour enhancement. After approximately 8
weeks the wine receives a bentonite fining before bottling.
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