Vondeling Philosophie 2019

The grapes were hand-picked in the early hours of the morning and on arrival at the winery they were first cooled for 24 hours. The next morning, the grapes were completely destemmed and checked for quality berry by berry. Only the best berries were transferred by conveyor belt to open fermentation tanks, where they were subjected to a five-day cold swelling phase at a controlled 6°C. After completion of the cold swelling phase, the naturally spontaneous fermentation by wild yeasts occurring exclusively on the fruit and in the environment began at warmer temperatures. These wild yeasts create an uncommon complexity and unmistakable character in the wine. With the use of fermentation, the fermentation temperature was lowered again to obtain a slow and gentle fermentation process. Regular submersion of the cap favoured the extraction of aromas, colour and tannin and ensured optimal distribution in the wine. Once the alcoholic fermentation was completed, the wine was transferred to the traditional basket press, where it was pressed directly into 300-litre French oak barrels, in which the malolactic fermentation took its full course. The wine matured on its yeast for 14 months, after which only the best 10 barrels were blended and processed and spent another 8 months in French barriques. Of these 10 barrels, only the best 5 barrels were finally accepted for the final cuvée and bottled, where the wine matured for another 4 months before being released.