The original cellar was built in the early 1950’s, but has since been expanded and modernised to allow the production of high quality wines.
The white wine cellar is set up in such a way, that it ensures the use of only freerun juice for the production of our fruit driven white and rose wines. It does however allow us to add a fraction of press juice, should this be needed. White wines are fermented in stainless steel tanks with temperature control.
Red wines are produced in three pumpover tanks and the 4 drainers. This gives us quite a few possibilities regarding the style of red wine we produce, from early release, easy drinking reds, to extracted full bodied wines requiring oak maturation. Barrels are filled by gravity and are stored in a temperature controlled environment.
Two water cooling plants ensure that we can adequately control our fermentation temperatures on our white wines while a Glycol plant keeps our red wine fermentations in check.
Various sizes of storage and fermentation tanks gives us the option of keeping selected vineyards or parcels of vineyard separate, thus enabling us to produce wines which reflects it’s site and terroir.