The winemaking techniques used to make D’Alamel wines aim to prioritize fruit expression and friendly tannins with a subtle touch of oak.

The grapes that go into D’Alamel wines are harvested between February and May, which is late summer and early autumn in the southern hemisphere. They are picked with maximum care, seeking to maintain the maximum integrity of the bunches, which are kept at low temperatures. This also allows energy savings during the process.

Strict quality control measures are key to achieving the best final result. We use the latest generation high-tech Vistalys optical selection system to carefully select the grapes that arrive at the cellar.

This allows us to separate out any residual plant matter or grapes that do not comply with the desired standards of quality.

The grapes are then carefully transferred into stainless steel tanks where they undergo a gentle maceration at low temperatures to extract structure, aromas, and colour.

Alcoholic fermentation takes place at controlled temperature, and when it is finished, most of the young wine is racked to other stainless steel tanks and a small portion is aged in second- and third-use French oak barrels. With this, priority is given to the fruit expression in the wine with a subtle oak component.