We've carefully selected grape varieties to suite our climate and soil conditions ("terroir"). Then, we devoted a major effort in the vineyard to produce the very finest properly ripened grapes.
The effort continues in the winery.
NEW September 2006:
We acquired new state of the art winery tools:
-a new 7 Ton/hr Crusher-destemmer and must pump (CMA brand)
-A new 16 hectoliter membrane press (SK brand, supplied by Prospero)
-4 new 2000 liter temperature jacketed wine tanks (SK brand, supplied by Prospero)
-A new Glycol chiller (G&D Chiller brand)
-A 1000 bottle/hour bottling line (GAI brand)
With these new state of the art tools:
We practice a winemaking style that complements our grapes. The result is wine that retains a wonderfully crisp fruitiness of the original fruit.
Processing immediately follows harvesting. We gently press, let the juice settle out and then, to insure we retain fruitiness, we ferment slowly thanks to our new temperature control equipment.
We handle the fermenting and aging wine as little as possible but we are sure to both taste as well as test at each phase of the process and fine tune the processing as needed to meet our goals.
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