Cellar & Winemaking

The grapes are brought to the cellar door in small cases, and, after destalking, are sent by gravity into one of our winemaking vats – either large wooden casks from Burgundy, or cement vats from Italy. Our philosophy at the vineyard follows through into the cellar – we add no artificial yeasts or enzymes, and as little sulphur as is compatible with looking after the grapes. Our belief is that a good wine is made in the first nine months of the year, not after the arrival of the grapes into the cellar. If we can produce healthy and ripe grapes, we believe the wine should follow naturally.