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.
From picking to loading bin
Final sorting of leaves, undesireable grapes, etc.
From loading bin to truck
Traditional lunch of grilled meat and sausages
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
GRAPES DROP BY GRAVITY GENTLY INTO TANK AFTER SORTING AND CRUSHING
MUST (GRAPES AFTER CRUSHING) READY TO START FERMENTING