Processing
McLaren Vintners can help you from the smallest production quantity to 2,000tonnes. Using our various production vessels, equipment and services we can create your wine. A flowchart of standard operations can be seen below. We offer a large mix of processing options from Musting to Finished Wine.
Our four base processes are:
- White Juice - Clarified
White grapes crushed, pressed and must cold settled for 3 days. After 3 days, clear juice is racked off gross lees and rotary drum vacuum filtered. Juice is despatched within 24 hours of clarification.
- White Winemaking
White juice as in 1 is prepared for fermentation to an agreed sugar level. The finished white wine is both cold and heat stabilised. All winery operations required to finished white to be ‘bottle ready’, including all filtration requirements. Storage charges included to 1 July.
- Red Wine - Ex Fermenter (standard 7 days ferment on skins)
Red grapes crushed, yeasted and fermented on skins for a period of up to 7 days. The ferment is pressed and to be despatched with lees.
- Red Winemaking
Red grapes as in 3, settled, racked off gross lees, SO2 added with post malo-lactic fermentation. Storage charges included to 1 July. Winery operations required to finish red to be ‘bottle ready’, including all stabilisation and filtration requirements.
Storage
With over 4.6million litres of stainless storage capacity and an insulated, temperature controlled barrel storage facility we offer over 8,000tonnes of storage space. For further information or our schedule of fees please contact Anna on 08 8383 0511.
Flowchart of Operations
|
