Vineyard Practices The Osoyoos Larose approach to viticulture is a harmonious blend of tradition, knowledge and passion. Rootstock and clone combinations are prepared in Bordeaux, shipped to Canada and planted by hand in high density to ensure superior fruit quality. Varietals are strategically planted in soil that has been painstakingly prepared and meticulously balanced with organics, and all pruning, leaf stripping and picking is done by hand.
Vinification When the handpicked grapes arrive at the state-of-the-art facility they are destemmed and carefully transferred into custom-made fermentation tanks. During fermentation, four Italian-made Francesca pumps gently aerate the must. The fermentation process is kept between 28°C and 30°C (82.4°F and 86°F) and takes between 10 and 15 days before the free-run wine is transferred slowly into French oak barrels.
Barrel Aging Osoyoos Larose relies on the craftsmanship of French oak barrels to age their wine for a period of 18 to 20 months. Virgin and one-year-old barrels are used to mature Le Grand Vin while the winemakers use one and two-year-old barrels for Pétales d’Osoyoos. Racking from barrel to barrel takes place every three months. Prior to bottling, the winemaker clarifies and stabilizes the wine using egg whites in accordance with traditional techniques.