DE TOREN doesn’t have “a harvest” it has several micro-harvests over the course of many weeks; the time and location of each harvest is determined by near infra red aerial imaging. This technology allow us to monitor the vigor in clusters within each block, with different colours representing different growth patterns. When a cluster approaches ripeness we isolate demarcate and harvest separately; always at optimum ripeness.

We are also able to identify variations within the vineyards with this technology that enables us to adapt our canopy management decisions…gaining valuable data and experience from each vintage and optimizing our harvests year on year – aiming for perfection!

When a cluster reaches its optimal ripeness it’s over to DE TOREN’s team of experienced pickers to bring the grapes in. No machinery is used in the process, with all bunches being picked by hand early in the morning to avoid the heat, and placed in hand baskets to prevent bruising.

From the moment the chord of the bunch is cut, we ensure the freshness is maintained by placing the berries in our cold room awaiting final hand sorting – the temperature is reduced to around 8 degrees Celsius. This allows us to preserve the flavours within the berries.

One of our core principles at DE TOREN is based on respect; for the environment, the plant, the fruit and our people. We therefore go to great lengths to make sure that we apply the least pressure or stress possible in each and every process we follow. Our wines are a reflection of our actions.

Despite numerous quality control checks, both mid-season and during harvest, the remaining grapes still haven’t earned the right to enter DE TOREN’S cellar. After de-stemming, every single berry undergoes a series of gruelling examinations from DE TOREN’s quality control team; 23 checkpoints from when the bunches are placed onto the vibration table until they are finally put into the tank.