La Réserve is made from 80% of Cabernet Sauvignon (the grape of the famous Bordeaux wines) and 20% of Shiraz grape, both coming from our oldest vines.

The grapes are delicately crushed then sent to the fermentation stainless steel tank without pressing. The juice is left in contact with its skins to garner colour, tannins and flavours. The juice produced thus goes through stabilisation.

Temperature stabilisation is done by cooling the juice at 22°C for 24 hours, which, as we saw in the process of making of red winemaking, is suitable for fermentation. The addition of Yeast initiates alcoholic fermentation (22°C to 27°C).

The process of maceration begins once fermentation is completed. Similar to red wines’ procedure, tannin extraction is done with the help of pomace. This gives the La Réserve its very deep garnet purple. Colour is also extracted through regular pumping.

“Free run juice” is obtained after skins are removed. “Press juice” is the produced after further removal of skins and deposits in the pneumatic press. The two juices are blended together to obtain a more homogenous wine.

Clarification process is done in this case also to remove natural deposits. The racking cycles for La Réserve are increased to 10.

Here onwards, all steps are done separately for each grape variety according to individual needs.

At this stage, we blend the Cabernet Sauvignon and Shiraz wines to have more homogeneity. The blended premium wine ages for a minimum of 6 months in new oak barrels which enables it to obtain delicious chocolate, coffee beans and vanilla aromas.

Before bottling, a last racking and filtration are done to ensure the optimum quality.

La Réserve is now ready to be bottled.