Capall Bán

The vineyard containing the Sauvignon Blanc clones SB 316 & SB 317 of Bordeaux origin, ripen the grapes ready for harvest on average about one to two weeks before the Semillon vineyard. The Sauvignon Blanc SB 316/317 normally comes in around the third to last week of February and the Semillon during the first week of March. Both the Semillon and Sauvignon Blanc are handpicked into small crates.

The grapes are then chilled to 3ºC. The grape bunches are sorted on a conveyor, destemmed and crushed. All transfers of grape must and juice in these early stages are attained using gravity. The Semillon is fermented on natural yeasts in a combination of new French oak, older barrels and one 500L new barrel. The Sauvignon Blanc is also barrel fermented in a much older barrel. After about 9 months we look at making up the blend where we aim to have the Semillon lead as the main component due to the style of Semillon that we work with.