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Architects of Wine
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- ADDED SULPHITES (MG/L)
0
- FILTERED
No
- FINED
No
- SKIN CONTACT
No
- VINEYARD HEALTH
Conventional
- YEAST
Wild
View Metric Info +
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VINEYARD HEALTH
Cultivation of the wine grapes. Almost all wines at NOTWASTED implement organic, biodynamic or regenerative vineyard practices.
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SKIN CONTACT
The skins of the grapes can form part of the fermentation process. Unlike conventional white wine, natural winemakers will often leave skins of the grapes for part (or all) of the fermentation, the result is a cloudy and tannin filled wine.
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FILTERING
The filtering of the wine to remove particles post fermentation. Filtering particles may be aesthetically pleasing, but is often viewed as ‘unnatural’ and not filtering is said to create a more unique wine.
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FINING
Fining wines uses an agent (often gelatin or bentonite) to attract miniscule solids and join them together. Again this is seen as ‘unnatural’.
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SULPHUR
The amount of sulfur added to the wine. The affect of suplphites in wine on the human body is one of the most debated and researched parts of the winemaking process. Conventional wines often present up to 300mg per litre of wine.
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YEAST
The type of yeast used. Imported or wild. Yeast is crucial to break down grape sugars into alcohol. Wild yeast, relies on it naturally occuring as part of the fruit harvested. Although harder to execute, it’s often part of a natural winemaker’s process.
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About the maker
The 'less is more' approach, David Caporaletti, Architect slash Winemaker sources fruits from the Adelaide Hills and Clare Valley.
Having made wine for the last few years, David shows mind-boggling intuition with his ‘less-is-more’ mantra. Architects of Wine wines show restraint in all the right places – both in skin contact time, use of oak and extraction of tannin.
See the Architects of Wine collection here
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