Winemaking Process
BVE's winemaking philosophy is to mix modern technology with traditional techniques.
Our Philosophy
BVE’s winemaking philosophy is to produce wines that truly reflect both the vineyards, variety and the region of the Barossa Valley. Hence minimal fruit handling techniques are employed. This gives rise to styles of wine that are both elegant and expressive, without being over extracted or aggressive. Oak levels where present, are only ever complimentary and never dominant.
Our Process
Small batch fermenters are used at BVE, giving great flexibility and allowing the winery to develop small and complex blends of growers fruit parcels, to be blended together to create our final bottled products.
Winery equipment used at the site consists of:
- Small open fermenters
- Small closed fermenters
- Membrane presses
- French, American and European oak barrels, predominantly barriques.
BVE have a unique Barrel warehouse, which maintains its temperature all year round. It is virtually a below ground cellar built above ground. The walls are thermo-mass insulated concrete that were pre cast and constructed on site. The walls are some 250mm thick with 50mm of insulation between the inner and outer concrete panels. The weight of the largest concrete panel is 38 tonne.
The temperature differences in the Barossa are extreme, with summer temperatures as high as 40 degrees Celsius and winter night temperatures of -2 degrees Celsius. The Barrel hall construction which has no venting, maintains a year round temperature of approximately 18 degrees Celsius which is ideal for maturation of our premium wines in barrel.
