more naturally you do something the more stable it becomes
red-wine cellar has been designed true to Springfield's philosophy of minimal
intervention and works on a gravity-flow system to harvest the juices for production.
No crushers or pumps are used. A conveyer belt transports destalked whole berries
into the tanks. Whole-berry maceration is followed by fermentation with natural
yeasts. The cap is punched through and "pumping over" is achieved by means of
gravity. The tanks are equipped with both glycol and water-cooled jackets to
ensure optimal fermentation temperatures.
new gravity-flow red-wine cellar was recently completed, enabling Springfield
to separate red and white winemaking totally. The grapes can now be harvested
at optimal ripeness since red and white grapes can be received simultaneously
at the two dedicated cellars. With dedicated red and white-wine cellars the
winemaker is also able to work each variety individually and to its full potential.
details or further information on the Springfield Estate Wines please contact
us at email@example.com
or Tel: +27 (0)23 626 3661 | Fax: +27 (0)23 626 3664
cellar, geared to Springfield's back-to-basics and minimum manipulation winemaking
approach, is equipped to handle the wine from the grape to the bottle with
care and passion. Like the wines, it has developed and grown and the original
building dating back to 1902 has been absorbed by a more modern cellar complex.
completion of alcoholic fermentation the fermented juice is placed in 300 litre
Sequin Moreau barrels where malolactic fermentation takes place. The wine is
matured in the barrel-maturation cellar for 12-18 months. Finally, it is bottled
unfined and unfiltered. This process re-enacts the way in which wine was made
in bygone days, resulting in wines true to nature.
basic philosophy of minimal intervention is followed in the white-wine cellar
as well. Once the Chardonnay grapes reach the cellar, the juice is fermented
with the natural wild yeasts already present on the freshly picked grapes. The
winemaker chooses either barrel-fermentation or tank-fermentation. The fermented
wine is kept on the lees for up to one year before racking to allow it to develop
its full flavours. Whenever possible, the wine is bottled without fining or
Sauvignon Blanc grapes are night-harvested in cool temperatures, with fermentation
sometimes delayed for up to four days. Cultivated yeast is used for fermentation,
and the wine is kept on the lees for six months. Utmost care is taken to work
as reductively as possible. The wine is fined and filtered before bottling.
has its own bottling and labelling line and is fully equipped to handle the
grapes from the vineyard to the bottle. Their policy of taking no shortcuts
is extended to the packaging of their wines with every neck-tie applied by hand
and every bottle individually wrapped before being packed in boxes.