When grapes destined to become white or blush wines are ripe, they are picked and immediately processed in the winepress. Here, they are gently squeezed for about 2 hours and the juice is pumped (or fed by gravity) into holding tanks. In the tanks, the juice is chilled, allowing sediment from the fruit to drop to the bottom. After this takes place, clean juice is racked away from the sediment and is now ready to be inoculated with yeast.

Fermentation takes place slowly over a period of a few weeks, at around 55-60 F. Some white wines, such as Chardonnay, are fermented in oak barrels to give the wine oak flavours. When fermentation is complete, the wine is chilled for clarification and then filtered prior to bottling. Oak fermented wines can also go through a secondary fermentation called malolactic fermentation, or simply "ml" for short. During this fermentation, malic acid is converted into lactic acid, changing the texture of the wine from crisp and light to a creamier, buttery feel.

 

If you have any questions or want further information please send your e-mail's to: wines@adhills.com.au