Our cellar is part of the original Manor House that was built on the farm in 1825. It has been adapted and equipped with state of the art equipment. Our process starts with the chiller room, which can accommodate about 5 tons of grapes, which we use to get the grapes cold, which make it more stable at crush. We de-stem the grapes into satellite tanks, which is hoisted up by crane and dropped into the press (white), or into tanks (red). The whites are pressed into one of 13 tanks, which have capacity of between 850L and 3150L. The 8 red fermenters have a capacity of 3750 – 6800L. We also have 2 Concrete fermenters, which can both handle up to 7tons. We also ferment in oak barrels, which can significantly boost the capacity of the winery. Tank storage is at 62kL, and barrel storage can be up to a maximum of 100kL. The capacity of the full winery, with a double turn over in volume is at around 150-180 tons. Temperature control is done by way of a cooling plant, running cold water through cooling jackets in the tank. Our wines can be analysed in our well equipped laboratory.