17 Nov The Benefits of Making Wine On Site
Many people are surprised when they visit and see how close our vines are to our winery. Our grapes travel no more than 100 metres from where they grow to where they are pressed and fermented.
This single factor changes everything.
Because there is almost no transport involved, the fruit remains intact, fresh and untouched. There is no delay, no bruising, and no exposure to unnecessary handling. The result is a cleaner, more delicate juice that retains its natural character.
Making wine on site also reduces our carbon footprint dramatically. What we produce here is not only local—it is truly sustainable.
No Comments