The Art of Indian Winemaking
We believe wine should reflect the terroir it comes from. Explore our meticulous process, from hand-pruning vines in Nandi Hills to aging in French oak and concrete vats.
Pruning is a critical vineyard activity that harnesses the vine's energy to give us the best possible yield and quality for the year. Here, a skilled member of our team carefully prunes the vines.
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.
About Our Winemaking Philosophy
Many guests ask what truly separates our production from others. It starts with the vessel. While stainless steel is standard for fresh whites, we use unique egg-shaped concrete tanks for aging, which encourage natural circulation and give our wines a distinct, rounded character you simply cannot replicate in mass-produced bottles.
Our philosophy is built on the marriage of tradition and modern innovation. Winemaking begins long before the crush, with diligent hand-pruning to ensure every vine directs its energy into producing the finest fruit.
Harvesting and Sorting
We handpick our grapes, often in the cool early hours, to preserve acidity and delicate aromatics. Every bunch hits the sorting table to ensure only flawless fruit enters the fermentation process.
Fermentation Techniques
For our reds, we utilize a 20-day maceration period where juice stays in contact with skins, seeds, and pulp to extract deep color and complex flavors. Our whites and rosés undergo a cooler, gentler fermentation to maintain their crisp, fruity profiles.
Aging and Maturation
This is where character is forged. We employ a mix of traditional French oak barrels for depth and structure, alongside amphorae and concrete vats. The malolactic conversion—where sharp malic acid is transformed into softer lactic acid—is carefully monitored to achieve the velvety mouthfeel associated with our reserve collections.
Blending
Our final blends are created to maintain a consistent style that celebrates the unique terroir of Nandi Hills and Nashik. Whether it is our flagship La Réserve or the exclusive Signet series, each bottle reflects our commitment to precision and craft.
Grover Zampa
We have been growing grapes under the old tree in Nandi Hills since 1988. We invite you to walk through our vineyards, see the winemaking up close, and taste the difference that patience makes in every glass.
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