The winemaking process begins with our high-quality grapes, because, as we’ve always said, great wines are born in the vineyard. That said, there are several important stages needed so that we can craft great wines.
After being cultivated by our grape growers, the precious grapes are harvested with the utmost care. Once delivered to the winery, they are placed on a conveyor belt and sorted by hand to take out any damaged grapes and leaves and a de-stemming machine is used to gently remove the stalks from the grapes.
The grapes are then pressed, and the resulting juice is fermented (for red wine, the grape skin is left in contact with the liquid). Red wine grapes are fermented at between 28 and 30C for eight to 10 days, while white wine grapes are fermented at temperatures of between 15 and 20C for around 15 days.
White wines undergo a secondary malolactic fermentation to give them a creamier mouth-feel while red wines can be aged in oak barrels after fermentation to give them more complexity of flavor.
Both red and white wines then undergo the final process of filtration, clarification and stabilization before they are placed in Bodega Norton’s distinctive bottles, marked with the ‘Signature Winemaking’ phrase to denote their quality.