Winemaking

 

The winemaking approach at Dionysus is simple; attention to detail at every stage of the process is paramount. For the floral white varieties cool fermentation techniques are in favour to emphasise the fruit characters. For the reds the emphasis is on warm fermentation, followed by 12 to 24 months in French oak barriques to soften the tannins and enhance the fruit flavours.

Sparkling wine is a new addition to the winery with the 2010 vintage released in October 2012. Made with a combination of Chardonnay and Pinot Noir, the 2010 Sparkling is looking fresh, vibrant and displays crisp fruit flavours. The 2011 will sit on yeast lees for two years.

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