28 March 2019

Digging out red ferments

This week the winery our cellar team have been busy digging out the skins left from behind after fermentation!

Red wines take a bit of a different path in the winery than our white wines. Red grapes aren't pressed, they're fermented with their skins so that the color from the skin darkens the wine into that deep red color! Once fermentation is complete the wine is moved to barrels to age and develop terchiary charecteristics. The remaining skins are dug out of the tanks (as pictured) and pressed a second time to ensure every last bit of juice is taken.

Our reds will age in barrel for up to 10 months until they develop the perfect balance of flavours. After that, we'll bottle!