Gravity fed
Whenever possible, we use gravity to process the vineyard’s prized fruit. This is to minimise mechanical handling and the resulting bitterness in the young wines.
We load the grapes into the press using a forklift with rotating head instead of an auger. After pressing, the juice drains into the settling tanks down in the main winery, 4.5m below the receival area. From here, the young wine is moved only once more before the pre-bottling stage in June.