Working closely with growers in the Swartland and Stellenbosch to secure the best possible fruit at the optimal ripeness and balance is the most important and first step in making the Rall Wines. The vineyards are chosen on a combination of factors but the 2 most important aspects are soil tipe and age of the vines. At the moment the fruit for the 2 wines are sourced from 10 different vineyards mostly in the Swartland region with the main soil types being decomposed granite on the white and schist on the red.
The hands off wine making approach that is followed is only possible if the vines are low yielding and the growth is in balance. This also has effect that no acidification and additions of yeast or nutrients needs to be done in the cellar.
The white varietals are pressed whole bunch in a tiny basket press and transferred to barrel with minimal settling and SO2. Here fermentation occurs naturally where after the wines are left on the gross lees to mature for 10 months before blending and bottling.
The red varietals are fermented whole bunch with minimal forced extraction and left on the skins for around 2 months before being pressed in the same small basket press as the white and is then transfered by hand into older french oak for 22 months before blending and bottling.
