One of the things our producers have in common is their belief that great wines are made in the vineyard.

It is a deep understanding of the climate and soil that makes the difference between an average and a great wine - the best producers are still making incredible wines in very difficult vintages.

But whilst the importance of what happens in the vineyard cannot be overstated, the process of how a producer looks after their wines in the cellar will also affect the wines you drink.

From the moment the grapes are hand-selected when they are brought in from the vineyards, until the moment a bottle leaves the cantina, utmost care and attention to detail mark the process.

The cellars will always be kept immaculate and the processes of fermentation, vinification and finally maturation are carried out with utmost precision.

The fermentation process will occur in steel temperature controlled tanks, before being transferred at the start of the maturation process.

At this point the choice is made − dependent on the wine and the vintage − whether to age in wood or not. For example, stainless steel might be used for a fresh, young white which allows the fresh fruitiness of this grape to shine through without imparting any wood into the wine.

For red wines, wood will almost always be used. The use of wood (predominantly oak), for ageing, allows the wine to mature in the limited presence of oxygen. Choices will also be made as to the size of the vessel and the type of wood used. Usually the smaller the vessel, the more flavours will be imparted to the wine, imparting characteristics such as vanilla notes, some tannins, and softness. Finally, once the wine has finished maturing, it will be bottled. Often the producers will keep these bottles for up to several years to ensure that the wine has reached its optimum before being released into the market.