Noel followed him into the sun.
'We're coming up to the busiest time. Right now we're cleaning equipment. We'll be starting on the early picking soon. March we bring the rest in. We're hoping the weather will hold. Once the grapes are picked we get them into the winery as quickly as possible to reduce exposure to the air. Mind your step. They go into the crusher where the stalks are removed, then the residue - the must - is pumped into the fermentation tanks.' Back inside the cool interior of the winery Walter showed Noel the huge stainless steel tanks. 'Yeast is injected for the fermentation process. With red wine the crushed grapes and skins stay in contact with the juice for three or four days before the juice is separated into another tank. Over the next couple of weeks the yeast conv
