The pride of LEVIN winery is, of course, our final product... the wines. Upon harvesting the vines, the grapes are carefully brought to the winery in individual 11 kg baskets and manually tipped into the press. The juice is then transferred to the tanks. Our tanks are stainless steel and temperature controlled. We allow the wine to ferment at a low temperature with cultured yeasts in sealed tanks which helps prevent oxidative flavours from developing.

Whole bunch pressing

The wine, upon fermentation, is aged for three months before it is filtered and bottled . The LEVIN winery, located in the tranquil countryside of Bourré, is not a normal winery for the area. The state-of-the-art building was, in fact, shipped to France from Australia, as were the engineers specialized in its architecture and assembly. Upon deciding to produce Sauvignon Blanc, we realized we would in turn need a modern "white wine" winery. Our design helps us to fulfill the highest potential quality for the wine.

The design and procedures in the winery are, however, only tools that we use in the wine making process. For LEVIN, the process is one of controlled simplicity.

Our goal is to permit the grapes to express their full potential with as little intervention as possible. We are not in the Loire Valley making Australian wine, but instead growing excellent French Sauvignon Blanc, using the most innovative methods while remaining firm to our traditional roots.