Tending the Vines
The vines are cut, pruned and tended optimally to yield the best possible fruit. Due to the limited hours of sunshine and to the lower temperature in Denmark, it is extremely important that the vine wall is trimmed to make it light and airy. This will facilitate penetration of sunlight to the clusters and also let wind and sun dry the vine after mist and rain. Quite a number of the varieties which can be cultivated in Denmark, shoot longer head and side shoots than the traditional varieties growing in Southern Europe, making it essential that the vines are pruned all through the summer growth season, if not, the vines will become too dense very quickly.
At Kelleris Vineyard all field work in connection with tending the vines and harvesting the grapes is done manually. The vines are tended and examined innumerable times throughout the growth season.
Harvest
The grape clusters are hand picked and hand sorted to ensure that only the very best grapes are used.
Vinification
The creation of the final wine - from stalking the clusters until the filled bottles are corked - is called vinification. It requires knowledge, meticulousness, experience, continuing experiments and a lot of equipment to ensure a decent quality of the final product.
At Kelleris Vineyard vinification is done in the traditional way with alcoholic fermentation in open vats and stirring by hand.
After the first fermentation the wine undergoes a malolactic fermentation process where the sharp apple acid is converted into the softer lactic acid. The wine matures in new or second-hand oak barriques of different origins - French, American or Hungarian.
