The Crusher - Destemmer

The stems are removed from the grapes and then passed through the crusher.

The Press

For white wines, grapes are pressed and then separated from the skins as soon as possible and fermentation takes place without the skins.

For red wines, the skins are left in the juice to add color and body to the wine during the fermentation process. For red wines, the press is used after fermentation.

The Fermentation Tanks

Insulated steel tanks have a cooling jacket to ensure constant temperature during fermentation.

White wines are placed in the steel tanks to await bottling, while our red wines are only in the tanks about 4 weeks before transferring to the barrels where the wines will age for up to 2 years.

The Barrels

For aging reds and to ferment some of our whites we use fine oak barrels from France, Hungary and America. We use our barrels for 3-5 years before recycling or using for Port aging.