Did you know that the juice of a vast majority of red grape varieties such as Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo, Sangiovese, Malbec etc is actually white/light green in colour and only changes after the maceration of the grape skins with the juice.

Once the fermentation process is finished, the winemaker has to decide how and where the wine will age. Traditionally Oak Barrels are the vessel of choice, however, in Natural wine making more experimental vessels such as amphora, cement tanks, stainless steel or even fibreglass are used. The choice as to what to use is predominently driven by the type of grape and the particular red wine profile that is desired. In many cases, the ageing period is relatively short in order to allow the inherent character of the grape to express itself.