All grapes are handpicked during the early morning hours and then cooled overnight in a temperature – controlled room at 5 °C. Grapes are then crushed, destemmed and pressed. Dry ice (CO₂) is used during this process to prevent oxidation. The juice settles in stainless steel tanks for 48 hours at 8 °C. The clear juice is then racked from the thick lees and inoculated yeast, which takes place at 12°C, takes average 20 days to complete. After fermentation, the wine is given a low dose of sulphur and left on the lees for two months before it is blended and bottled.
Tasting sheet The Village Rosé 2026
Tasting sheet The Village Rosé 2025
Annette de Lange (verified owner) –
Lovely, refreshing wine, with a crisp finish.