Harvest time

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      <H1>Harvest time</H1>
Wine production starts,  long before the harvest, with the care of the grapes in the vineyard. We do everything in our power to be able to harvest mature and healthy grapes: 
Starting with natural ground care with greening of the vine rows and
composting regimen, to cordon training of the vines, which allows for plenty
of air and light around the grapes, so they become mature and aromatic, but
also remain healthy.
<br><br> 
We harvest the grapes in a selective manual harvest done in several passes to ensure we always harvest them at their best state or ripeness and health. The grapes are picked into harvest buckets, then poured into large stainless steel tubs. The tubs, once at the press house, are raised by a lift and poured through a very large funnel into the wine press.
We can then open the grapes with a roll mill or drop them into the press as the whole fruit. The press presses them with low air pressure. This method is gentle, and the grapes are transferred into the press without spirals or pumps, so bitter and green substances from stem, seeds and skins are not extracted.
<br><br> 
The fresh must is clarified through sedimentation, and fermented at a controlled 18 °C. With this method, aromas and fermentation carbonation are released in our wines. After the fermentation our wines remain on the yeast for another two to five months, and are bottled after a gentle filtration.
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