Making our Rose

Pressing

Another hand selection process at the cellar allows us to again remove any grapes that do not meet our quality threshold. We then remove the storks from the grapes before they are put into the press. Maceration of the skins at this point is important to diffuse the elements of the grapes. It is our press however that gives us the control we need. It is pneumatic which allows the application of gentle, slow controlled pressure. It is this control that allows for intensive management of the colour evolution of the wine. For  Rosé wine, control over colour evolution makes a critical difference.

Juice

The baub is removed as it is too “hard”. Only the fine lee is retained for flavour.

Fermentation

The natural yeast on the skin is not used for our Rosé fermentation as it is difficult to manage. A natural yeast product is acquired to ensure control. Temperature control is critical and is achieved with cooling panels and checking the temperature a few times each night. Fermentation is stopped before malolactic  fermentation can start to retain fruit and freshness.