Sorting the grapes
After having rested quietly in our cooling chamber overnight we awaken the grapes with a careful hand selection process on our amazing vibrating sorting table.
We use the cooling chamber for various reasons. Chilling the grapes over night buys us more time for the further processing. We often harvest all day and the last part of the grapes enter in the afternoon, and can then easily wait till the next day in the very cold conditions. Additionally, chilling the grapes protect them from starting to ferment (inside the berries) before they have been processed and it also ensures that the juice we pump into the fermentation vats is cold and can start a controlled slow fermentation instead of a hot and uncontrollable one.
At the sorting table we take away any leaves, snails, spiders and other nice friends that we want to survive. We also remove any imperfect clusters or part of clusters. We’re adamant about removing any grapes affected by diseases or rot, and sometimes the tip of a cluster has gotten burned by the sun which creates not so nice bitter aromas. So we cuddle each of them to make sure they are pristine before feeding them to the destemmer.
Destemming the grapes
Here we separate all the berries from the stems.
Crushing the grapes
After destemming the grapes are carefully crushed.
At this point the production of white and rosé wines takes a different road than that of the red wines.
The now crushed grapes for the whites are softly pumped into the press and very gently pressed and the juice pumped into our steel vats for fermentation.
Grapes for rosé wines
For the rosé wines we leave the crushed black grapes in the press for a while before we push the start button. This way, the wine takes a bit of colour from the skins.
The grapes for our red wines are pumped directly into the steel vats with skins and all.