1st step: Picking and sorting in the vineyard

At each step of the way, we try to adapt to the traditional way of working as way to keep costs down, while using quality concepts to make the best wine possible from our vineyard each vintage. We go through the vineyard before picking, sort at the picking bin, and also at the winery.


3RD step: Fermentation

The must goes into a cement tank by gravity. It sits for 2-3 days (cold soak) as the native yeast fermentation begins. Once fermentation is going, we pumpover the cap and also employ Rack & Return for additional color extraction and to cool the cap to reduce astrigency.

COLD SOAK IN CENENT TANK FOR 2-3 DAYS

PUMP OVER & RACK- RETURN SET UP

AREATION OF MUST TO STIMULATE NATIVE YEAST AND START TO ROUND TANNINS

TOP OF TANK -JUICE WETS AND COOLS FERMENTATION CAP (SKINS)

2nd step: Crushing

We handle the grapes gently throught the process of picking, loading on to the truck, and unloading at the winery. After sorting and crushing, the grapes fall into the tank by gravity. The wine bins are unloaded from the truck by fork lift and then put on the crush pad located at the top of the cement tanks.

FROM FORK LIFT TO CRUSH PAD – 20 FT HIGH

TAKEN TO SORTING TABLE BY HAND PALLET

ON TO SORTING TABLE

HAND SORTING

GRAPES DROP BY GRAVITY GENTLY INTO TANK AFTER SORTING AND CRUSHING

MUST (GRAPES AFTER CRUSHING) READY TO START FERMENTING

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