After the choice of variety according to soil type,
which is quite a long term decision, it is the work in the vineyard
that carries the most significance. The right time must be chosen
for thinning, pruning, and other canopy management tasks. The
optimal ripeness can be measured technically, but it is the sensory
analysis of the grape skins and seeds that give us the initiation
signal for harvesting.
Fermentation usually takes place in temperature-controlled
stainless steel. Open vats or small oak barrels are used to
ferment small
batches or premium wines. The duration of maceration, which is
different for various varieties and single vineyard wines, is
important to us. Malolactic fermentation can commence either
during the maceration
period or in small oak barrels after pressing.
We place importance
on the use of wood for all of our red wines, not only our premium
wines. We use either large wooden casks
or used small oak barrels for our less complex reds.
We are
cautious with the use of small oak barrels. The percentage
of new wood, the degree of toasting, and the duration of maturation
are selected to enhance, rather than disguise, the character
of the wine.
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