state-of-the-art winery is
We are determined to create an advanced sparkling winemaking facility and achieve superior natural, vegan standards consistently.
With its innovative and flexible production, process and logistics set-up, Tiwari House aims:
Natural processes
operate with minimum intervention to natural biological processes, allowing hygienic hand-crafting standard while maintaining purity, precision and identity at any scale.
Extensive choices
Detail orientation
Top benchmarks
commit to open-source transparency, and exceed ISO 9001 (quality), ISO 22000 (food safety) and ISO 14001 (environmental), and Vegan and Organic standards.
Notwithstanding, the production journey in the winery starts from the grape with a unique signature.
Grape receiving
Usually, the grapes are picked between the mid-September and early-October, around 100 days after the vines have flowered. This is when the grapes are ripest, with crisp acidity, firm skin and fully developed aroma. For about four weeks, the Tiwari House receives hand-picked grapes. Intervention is made to sort every grape batch as a matter of rule.
Crushing
Gently and solidly splitting the grapes is an important process in Rosé and Red winemaking. Overcrushing could lead to imbalanced pH and extraction of harsh bitter compounds. Gently crushed berries at low temperature encourage slow, soft extraction of colour, flavours and tannins from grape skin, without needing to use heat and alcohol. Tiwari House employs advanced technology to very gently bruise the grapes used for Rosé and Red wines.
Pressing
Whether crushed or full bunches, all grapes are pressed, with only their juice collected during the process. Care must be taken not to apply too much pressure, as this could result in the grape skins and their seeds coming into contact with the juice. Typically 7 litres of juice can be extracted from 10kg of grapes. In interest of quality, Tiwari House uses only the first 5 litres of the best balanced juice, also known as âcuvĂ©eâ, and discards the other 2 litres known as âtailleâ.
Tiwari House presses the grapes soon after picking to reduce the risk of damage from long wait or from the weather. A whole yearâs work in the vineyards could be lost all too easily.
Racking
After pressing, any organic residue, pips or skins from the grapes, and any vineyard soil present in the grape juice must be removed, the process known as ârackingâ. We leave the grape juice in vats at a temperature of 10-13°C for about 16-18 hours. Any particles fall to the bottom by the action of natural gravity. The resulting clear juice, or âmustâ, is then moved to the vinification vats of Tiwari House. We do not use chemicals to expedite this process. We do not use animal based products.
a.k.a TRANSMIGRATION OF THE GRAPE SOUL INTO THE WINE
Fermenting more than once
After pressing, the grape must is stored in vats for about two weeks at between 13°C and 20°C, depending on stylistic decision, for the alcoholic fermentation process. Natural yeasts convert the sugar in the must into alcohol and carbon dioxide, turning the must into wine, this process is also called Spontaneous fermentation. Tiwari House is careful to keep the different vineyards and grape varieties apart, ensuring the character of each terroir is preserved until blending. We also pursue a second fermentation, known as malolactic fermentation, to occur. This is a natural process during which the malic acid turns into lactic acid, reducing acidity and making the wines softer. This directly affects the style of Tiwari Houseâs natural wines, leaving them softer without making them any less fresh or lively.
Clarifying
Following the fermentations, the wines are transferred to other vats to remove any remaining yeast or solids that could affect the taste. Again, we do not use any chemical or animal products in this process. The natural vegan wines at this stage are called âstill winesâ, after clarifying, as they have yet to acquire their sparkle.
Blending
Blending involves the art of marrying still wines of different grapes and growths to create Sparkling wines of consistently high quality that reflect the style of Tiwari House. This subtle art is ingrained into the signature of Tiwari House; it requires not only assessing the wines as they are today, but also the ability to anticipate how they will develop in the future.
To ensure our Sparkling wines retain their usual depth and freshness, wines are carefully kept. Wines from different years are not blended to flatten any contrasts. Instead, story of the year and purity of the nature are expressed by creating vintage-only high-quality natural and vegan wines.
Bottle fermentation
The natural still wine becomes Sparkling wine akin to champagne while hidden in the depths of the cellars of Tiwari House. The liqueur de tirage, formulated using natural ingredients, triggers a second alcoholic fermentation. Over the course of a month, at a constant temperature of 11°C, bubbles gradually form. This is how the wine becomes sparkling. Its alcoholic strength increases from 11% to 12%. The quality of this fermentation will determine how gentle the sparkle of Tiwari Houseâs Sparkling is, as well as their degree of freshness and depth. As the bubbles are formed, so the pressure inside the bottle increases, reaching as much as 7 bar. This intervention at Tiwari House doesnât add any unnatural substance and any animal-based substance to the sparkling wines.
Maturation
The bottles are stored on their sides in the cellars of Tiwari House, away from any light and vibrations, at a constant temperature of 10-12°C. This step is extremely important as the slow autolysis of the yeasts is essential for quality. Over many months, the natural vegan sparkling wines develop their richness of taste and aromatic complexity. During the ageing process, the yeast forms a deposit in the bottle. Itâs through contact with this deposit that the wine acquires its rich taste and distinctive character. The winemaking team prefers to age the natural vegan sparkling wines long enough to create wines of perfect maturity with precise freshness. This means three to five years of average maturation for Tiwari House vintage sparkling wines.
Riddling
Disgorgement
Disgorging operation is simpler but a critical step. This involves eliminating the deposits and lees that have formed inside the bottles during the secondary alcoholic fermentation and have been collected in the neck from the riddling operation. At Tiwari House, the neck of the bottle is cooled to a -26°C. Trapped in a block of ice, the deposit is forced out by the intense pressure when the bottle cap is removed.
Dosage
Dosage is not favoured at Tiwari House, and hence a super majority of our wines are Brut Nature style. Sometimes with heavy hearts, embracing the full essence of the divine, we bow to provide a different pleasant wine experience. A liqueur de dosage or liqueur dâexpĂ©dition made from a mixture of grape sugar and Tiwari House vintage wine, is added to the Sparkling wine. An integral part of Tiwari Houseâs expertise, the exact composition of the liqueurs de dosage is a secret but completely natural and vegan. At between 6g/l and 9g/l instead of the usual 12g for a Brut Sparkling, it allows the full subtlety of the blend to come through and retains the style of the terroir. Finally, all Sparkling wines are left to rest at least two months before shipping, thereby letting the liqueur blend properly with the wine.
Labelling and Packaging
A DATE WITH DESTINY
By now, Tiwari House wines have taken different journeys. Some journeys ended with second fermentation to become Still wines or Charmat wines, some completed bottle fermentation to become either Pet-Nat or MĂ©thode Traditionnelle Sparkling wine, and some ended in between to become a cosmic princess. However, the time has come! All wine bottles are finally ready to reveal their unique identity and conquer imagination with their aroma, freshness, depth and complexity.