Control brings consistency

Temperature control brings a delicacy of aroma and flavour to the wine, avoiding ‘cooked’ characters. Thereby the varietal characters of the wine are preserved for better aging potential.

Remontage is the process of bringing valuable oxygen into the fermentation, allowing the yeast to grow and degrade the sugar into alcohol. Furthermore, it is the most important process for preserving red wine colour which is very unstable under anaerobic conditions.

Plunging is the process of ‘mixing’ the cap of skins together with the fermenting juice which is separated from each other much like how your coffee grounds separate from the boiling liquid. By plunging the skins, the tannin and colour is gradually extracted and gives the resultant wine body and depth of character.

Seed removal is a novel process, not often used by winemakers, the grapes seeds have a particular bitterness and flavour therefore reducing the amount of seeds conserves more of the natural fruit character of the grapes with disruption.