From late January on we monitor the ripening fruit for sweetness, acidity and flavour, and use a mix of hand and machine harvesting to capture the grapes at the optimum time.
3. CRUSH & PRESS
Using a crusher and traditional wooden basket press, we squeeze all of the juice from the grapes, leaving behind a firm ‘cake’ of skins, pips and stalks which we feed to our sheep.
We leave the juice to cool and settle for a few days in a stainless steel vat before lightly filtering out the solids.
Our state-of-the-art carbonating system slowly carbonates the juice over a period of 2-3 days, giving it a light spritzig nature without stripping flavour from the end product.
6. HAND - BOTTLE
Yes it’s true, we hand-fill and cap every bottle of juice here at Sally’s Lane! You may notice some slight variations in the fill-height of our bottles, a simple reminder that it was filled by human hand, and not by machine.
7. GENTLY PASTEURISE
To make sure that our juices won’t ferment once they are in the bottle, we gently pasteurise it at a low temperature to retain as many nutrients and fresh flavours as possible.
The whole juice-making process takes around 7 to 10 days to go from grape to glass.