Crushing, de-stemming & pressing Rijks Chenin Blanc

After harvesting, the grapes are transported from the vineyard to the cellar, where the grapes are crushed and de-stemmed. The reason for crushing is to split the grape’s skin and allow the sugars of the juice to flow and get in contact with the natural occurring yeast found on the grape's skin. Alcohol (and carbon dioxide) is produced when yeast and sugar get in contact with each other.