The Volcanic Slopes Vineyards team starts winemaking in the vineyard, with intense grape sorting in the field at the time of harvest, to eliminate substandard berries. Hand sorting continues at the winery.
Gentle pressing in pneumatic press is followed by light settling. Juice is transferred to cement tanks and allowed to ferment naturally. Wild fermentations are notoriously difficult for very low pH musts, often lower than 3, but the excessive conditions on the island are also reflected in the extreme nature of natural occurring yeasts