We began the harvest of red grapes in mid-October by harvesting Shiraz, continued with Prokupac and finished with Cabernet Sauvignon. The quality was excellent with Brix up to 25,
whereas the yield was reduced due to bad weather.
The fermentation process took three weeks and, following mild pressing, the wine was finally in the tanks. Two days later, it was separated from crude residue and slow fermentation continued in a warm cellar at the temperature of 20 degrees Celsius.
White wines have finished the fermentation process. They were separated from residue two times and the smell typical of Tamjanika and Sauvignon Blanc varieties has already emerged. Now they are hibernating and resting until January, when they will be purified and filtered.
Within the next month, we will start pruning the vineyard. Currently we are planting the vines that have withered during summer, thus filling the empty spots in the vineyard.
