Pinot Gris

The grapes are brought into the cellar early morning while it is still cool. We loaded the grapes whole bunch into the press, hyper oxidation was done on the juice while pressing. After pressing, the juice is left for 48 hours to settle. The clear juice is fermented with carefully chosen commercial yeast strains to bring out the natural flavours of the gapes. All fermentation was done in 100% stainless steel tanks with cooling jackets control and maintain the fermentation temperature between 12-14 °C. No malolactic fermentation was done, and no oak was used during the making of this wine.