Immediately after harvest, the grapes are placed into an adapted refrigeration truck to stabilize the temperature.
This is another of our innovations, only possible because of the small scale (~1,000 bottles of Sauvignon)
The grapes are then uniformly cooled to 5 degrees, which is the ideal temperature for cold soaking.
During cold soaking, the cool must is pressed and kept in contact with the skins in order to allow more of the aromas and colour to be transferred.
Click here to see containment of perfumes (step 7)