Sauvignon
Blanc
The unique aromatic notes of Sauvignon Blanc
white grape are greatly enhanced by the sharp
temperature variations between day and night
in Nashik Valley, India.
Type
of Soil :sandy
and stony, deep with medium skeleton.
Yield
per Hectare :8
tons
Training
System :Guyot
system
Planting
Density :4800
- 5000
Harvesting
Period :2nd
week of February
Vinification
:
Done by the technique of IPER
- REDUCTION and under anaerobic
conditions ie. no contact is permitted
with air from crushing until bottling,
Unit operations like the crushing
of grapes, fermentation, storage,
cold stabilisation and bottling
is done using carbon dioxide/nitrogen
as the inert gas. Fermentation
is in SS 316 tanks with select
yeasts at low temperatures (15-16°C)
and there is no malolactic fermentation.
Storage is in SS 316 tanks until
bottling following which the wines
are matured for a minimum period
of 3-4 months in the cellar.
Chenin
Blanc
The Chenin Blanc grape is uniquely cultivated
at altitudes of 660 - 980 ft. in Nashik Valley,
India. Its elegant aroma makes this wine ideal
for several Indian-cuisine recipes.
Type
of Soil :medium
calcareous with low level of clay
(<3%)
Yield
per Hectare :11tons
Training
System :V
system
Planting
Density :4000
- 4300
Harvesting
Period :4th
week of February
Vinification
:
Done by the technique of IPER
- REDUCTION and under anaerobic
conditions ie. no contact is permitted
with air from crushing until bottling,
Unit operations like the crushing
of grapes, fermentation, storage,
cold stabilisation and bottling
is done using carbon dioxide/nitrogen
as the inert gas. Fermentation
is in SS 316 tanks with select
yeasts at low temperatures (16-18°C)
and there is no malolactic fermentation.
Storage is in SS 316 tanks until
bottling following which wines
are matured for a minimum period
of 3-4 months in the cellar.
Shiraz
The Shiraz grape is well adapted to hot climes
as in Australia and in India, achieving optimum
aromas and ripening. It is notably characterised
by its concentration of tannins.
Type
of Soil :high
level of gravel, sand, deep and
low level of fertility.
Yield
per Hectare :8
tons
Training
System :V
system
Planting
Density :4800
- 5000
Harvesting
Period :1st
to 2nd week of March
Vinification
:
Fermentation carried out in the
presence of the skins for 8 days
at 24°C with select yeasts.
This is followed by malolactic
fermentation using select bacteria.
Storage is in SS 316 tanks till
bottling and wines are matured
for a minimum period of 6 months
in cellar after bottling.
Cabernet
Sauvignon
The most well known Cabernet Sauvignon grape
ripens perfectly in the vineyards of the Nashik
Valley, India, lending a great personality and
structure to the wine.
Type
of Soil :high
skeleton with stony and gravel composition,
deep without stagnation of water.
Yield
per Hectare :6
tons
Training
System :spur
cordon system
Planting
Density :4500
- 4800
Harvesting
Period :2nd
to 3rd week of March
Vinification
:
Fermentation carried out in the
presence of the skins for 12 days
at 26°C with select yeasts.
This is followed by malolactic
fermentation using select bacteria.
Storage is in SS 316 tanks until
bottling and wines are matured
for a minimum period of 6 months
in cellar after bottling.
Type
of Soil :high
level of gravel and with low level
of clay (<2%)
Yield
per Hectare :9
tons
Training
System :Guyot
system
Planting
Density :4800
- 5000
Harvesting
Period :1st
week of March
Vinification
:
Fermentation carried out in the
presence of the skins for 6 days
at 22°C with select yeasts.
This is followed by malolactic
fermentation using select bacteria.
Storage is in SS 316 tanks until
bottling and wines are matured
for a minimum period of 6 months
in cellar after bottling.
