Wine Range


To make white wine, the grapes are picked, crushed and pressed quickly to extract the juice & retain freshness. The juice is then fermented in vats for 2-4 weeks.

With red wine, the crushed grapes are fermented with the skins, to allow the juice to soak up their natural colour and also the tannins. The longer this takes place, the more full bodied the wine will be. Only after this fermentation with the skins, is the wine pressed to extract the juice.

Rose wines are made in exactly the same way as red wines, but the time allowed for contact with the grape skins is shorter, so as to give a pink rather than red colour!

Find out how you can sell more wine…