Most grapes are harvested in bushel boxes such as this one carried by Mr James Hiha Wine is bottled with a vacuum filler When the grapes reach the vinery they are immediately stemmed and crushed. Feeding the machine are Charles and Alf Gray David Rukaruka fills vat with new wine Below, displaying the ready product, are David Rukaruka, Alf and Charles Gray

HOW WINE IS MADE Red wine is left to ferment as soon as the grapes are crushed and stemmed. After five to seven days in the vats, the colouring from the skins has entered the juice and the fermenting wine is pressed and transferred to the storage vats. After a few weeks fermenting is finished and then the clarifying, aging and maturing begins. The special white wine grapes, from which white wine is made, are pressed as soon as they arrive in the winery. Right through, the processing of white wine is more delicate than red.