Thelema Riesling 2018

In the cellar

The grapes were gently de-stemmed, pumped through our mash cooler, (Glycol set at 5°C) to cool the fruit down, receives a dose of pectolytic enzymes as well as a small amount of SO2 to aid in the juice clarification process, prevent oxidation and spontaneous fermentations. Overnight skin contact to aid in the de-juicing process, the grapes are then pressed first thing in the morning. Juice clarification takes place via cold settling, the juice is allowed to settle overnight, then racked to its fermentation tank early the following morning. We inoculate with a commercial yeast strain, the ferment runs at 14°C, to maintain a progressive yet stable fermentation curve. The resultant wine is left on its gross lees for 6 months after which we rack it and add a light fining to clean them up a bit for evaluation after which it is bottled.