In the winery, every step from grape handling to bottling is fashioned around preserving site terroir.

We use gravity for the movement of grapes to must, must to wine and wine to bottle.  Relying on gravity dramatically impacts all winery operations and whilst each step takes longer, every operation is more considered yet less complex and involves working with the earth’s gravity.  The principle behind this pursuit is that all pumps have a suction therefore every pumped wine has its vapour pressure modified and is mechanically agitated and therefore loses volatile compounds.  Unpumped wines are retained at a static vapour pressure and remain at atmospheric pressure for their entire life.  Reliance on gravity means Providence wines are never depleted of their volatile aromatics from the suction or mechanical manipulation created by a pump.  It is these volatile compounds that we smell and taste.  This gravity flow approach also means wines are not filtered at any stage prior to bottling.

The use of indigenous yeasts for the fermentation of grape sugars and bacteria for malic acid fermentation firmly places Providence in the natural winemaking ‘diaspora’.  So our practices of meticulous and timely vine care, gravity doing its thing in the winery and minimal interference with the natural processes coupled with using the best French oak from highly regarded cooperages based in the Burgundy region of France means a Providence wine is true to its site in the hinterlands of the Pipers River sub-region of North East Tasmania.