Selection: the wooden barrel has its say
In the winemaking of the Selection the wooden barrel has its say without taking centre stage.
White wine
About half matures in wooden casks (500 litres), the other half in stainless steel. The steel share keeps the malic acid and with it the freshness; the wood share goes through malolactic fermentation over the winter. In summer the two parts are blended. That gives the balance between malic and lactic acid.
These wines usually come out of the barrels at the end of July, and bottling takes place at the end of August.
Red wine
For the Selection the wine spends twelve months in used barrels; we never use new ones for it. It isn't about oak flavour but about letting the wine breathe.
More about the cellar and why we work this way: Cellar.