The main white grape varieties are Grenache Gris, Grenache Blanc and small amounts of Macabeu and Carignan Gris.
The grapes are hand picked into small crates, chilled then pressed and popped into vat to ferment for around 20 days. Sounds easy but those crates are all hand loaded on to the trailer (thank you to Damian and Becky!) then hand loaded into the press - and then all hand washed!!
We destalk about 40% of the Grenache Gris and Blanc grapes before they jump like lemmings into the press.
Then the wine starts to come alive in the vat as the magic of fermentation begins
The wines then become a bit like offspring - you worry about them day and night - are they warm enough, are they cold enough, have they got enough air, too much air.... They start to develop their own character, some advance quicker than others, some are naughty and some are well behaved but you end up getting very attached to all of them.
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