Winery & Vintage Info
Serafino grapes are picked at optimum flavour and intensity, which is a delicate balance between fruit sweetness and acid equilibrium. Once harvested the grapes are delivered to the winery in McLaren Vale where they pass through the crusher and destemmer, this leaves our winemaking team with individual whole berries ready for fermentation.
The parcels of grapes are spread over a number of five tonne open fermenters. This is where we inoculate the grapes with carefully selected yeast strains to deliver ideal fermentation. The fermentation process of converting sugars to alcohol takes around ten days.
During this period each fermenter is carefully pumped over two to three times a day plus in the early stages we us a technique called delestage, where the juice is racked of the skins and then returned again to help with colour extraction, tannin enhancement and building the depth of flavour. At the end of primary fermentation the wine was pressed off skins and allowed to complete malolactic fermentation. The wine is then racked to a combination of new and older French and American oak hogsheads (300L), for a further 12 months. Winery Notes
