The chosen grapes then pass through a destemmer-crusher, where the bunch stalks are removed and the berries are gently crushed to partially break them.
For our Chardonnay, the berries are pumped into a pneumatic press, where the juice is separated from the skins under low pressure. The juice is then pumped into a tank and chilled at 10 degrees Celsius for 2 days, so as to settle the solids from the liquid.
The clear juice is then racked, which is a process of separating the juice from the solid material to the tank for fermentation. The fermentation process includes adding natural and commercial yeasts at 13-15 degrees Celsius for two to four weeks.
In the next edition we will discover pre-blending, and the bottling and maturation process.