Wine making should be subtle and always seek balance – this should never seek to dominate the Terroir or characteristics of any given vintage. Giaconda wines are hand-crafted according to basically a natural wine making process. To us this means indigenous yeasts are employed for fermentation, natural bacteria for Malolactic fermentation, French oak barrel ageing, minimal sulphur additions, and no filtration before bottling.
The winery, barrel maturation cave and bottling facility are all set up for gravity flow. This means the wines are very rarely pumped or manipulated mechanically. Instead they are gently moved by gravity or gas pressure during the entire wine making process.
In the case of Chardonnay, our fruit is hand picked, lightly crushed and then basket pressed – before being transferred to French oak barrels (approximately 30% new) for fermentation and ageing.
For the red wines, a combination of whole bunch and de-stemmed crushed fruit is transferred to large concrete tanks for fermentation. These wines remain on skins for an extended period to develop softer, finer tannins and more complexity; before being basket pressed and transferred to French oak barrels (up to 40% new in some cases) for ageing.
Our wines are aged in French oak for almost two years – deep underground in the granite maturation cave, which can be seen below. This cave offers optimal conditions for fermentation and ageing with a stable temperature of 16 degrees centigrade and naturally high humidity all year round.