Making reds: how we do things differently
1. We decide when to pick according to the phenolic ripeness of our grapes.
2. We manually eliminate all the impurities of the grapes.
3. We have a three-day cold maceration period to extract fruit flavours and colour.
4. The wine from our best parcels is aged in French oak with a minimal amount of SO². Malolactic fermentation only begins the following spring.
5. All of our red wine is bottled with very little or even no filtration.
Making whites: how we do things differently
1. We decide when to pick based on the flavour of the grapes.
2. Our white grapes are picked late night and chilled to 5-8°c in order to preserve fruit flavour.
3. We vinify 20% of our white and rosé in 3-5 year-old barrels in order to obtain complexity and richness.
4. 6 different yeasts are used, based on the individual characteristics of the juice from each parcel of vines.
5. We leave our wines on lees (and without sulphur) for 4 months to develop flavours.
6. All of our white wine is bottled with very little filtration.
Copyright © 2014 Ryman S. A.