The Art of Indian Winemaking

This graphic illustrates the precision of pruning. A pruned cane is kept about a hand's width apart along the permanent branch of each vine, a diligent process that ensures we get the finest quality grapes.

This video celebrates Riesling, a versatile grape with a long history. It explains the grape's origin, its ability to produce a wide range of wines from sweet to dry, and its unique aromatic profile.

The Rosé winemaking process begins with harvesting our finest Shiraz grapes. This is the foundational step for producing a wine with the delicate salmon color and fruity flavors our Rosé is known for.

After harvesting, the grapes are destemmed, crushed, and left for maceration. The juice and skin are only in contact for 1 to 4 hours, a delicate process of extraction that achieves the beautiful color.

The juice is then moved to stainless steel containers for a cool fermentation, where yeast transforms sugar into alcohol. Afterwards, it is clarified through fining and filtration to ensure the best taste.

The final step for our Rosé is bottling. The wine is bottled straight away after fermentation and filtration to capture and preserve its delicate, fruity flavors.

Our red winemaking process starts with handpicked grapes from our vineyards, which are brought to the sorting table to ensure only the best fruit is used.

After being destemmed and crushed, the grapes are sent to a fermentation tank. Yeast is added to consume the grape sugar and convert it into alcohol.

Next is the maceration process, where the juice is left in contact with the grape skins, pulp, and seeds for 20 days. This is what brings out the deep color and rich flavor of red wine.