Description

Broadly speaking, Róisín gives her wines a very light fining and filtration in order to preserve the natural character of the grapes terroir as much as possible. Indeed, some of her wines are left completely unfiltered. For the winemaking itself, she uses concrete tanks or small vats for fermentation, but seldom made with new oak. In the vineyard at harvest, and in the winery, too, she does a massive amount of sorting of the grapes (called triage in the vineyard) which has sometimes reduced her potential output up to 50%, such is her determination for the best quality. The standards that she achieves has allowed her access to some of the best coopers and she now uses a mix of different barrel suppliers, buying more each of the last six harvests in which her wines have been made.