Approximately 25 days after berry color sets, we start monitoring the ripening process by plotting data in a Cartesian graph. Samples of bunches are picked using a method developed according to each vineyards individual characteristics.Quality parameters are taken each week, including berry weight, color extraction, sugar content! acidity level and composition. Also a sensory evaluation is performed on the berries' skin (texture), pulp (taste balance) and seeds (ripening).
The harvest starts only when each parameter matches with the winemakers' targeted value.

Grapes are received in bins or "gondolas" and immediately processed.

Whites
White grapes are partially destemmed and loaded in to the presses.
The pressing program takes about 2 hours to drain the juice from the berries. A prime selection, the so called "free run", is taken by the first low degrees of pressure; the remaining is collected in a different tank and kept separate. The juice is cooled down to 52F in order to have a good settlement. The next day, the clear juice is racked to a fermenter tank; at this moment we add selected yeasts, which transform the natural sugar into alcohol.
Fermentation temperature is kept stable between 64 and 68F for the entire process, about 2 weeks.

After the fermentation we keep the wine on its natural lees for about 30 days. Malolactic fermentation is not always allowed depending on the needs of the "vintage". The first rack is about the middle of October.
Through the fall the wine slowly develops and starts expressing itself. Once we believe it is at his peak we get ready for bottling. A pre bottling cold treatment and a filtration are required to assure a stable and genuine product.

Reds
The first step in making a red wine is deciding how we want to conduct the maceration; this is the moment we plan our wine profile. In fact, while the fermentation is the biological transformation of sugar into alcohol, the maceration is the traditional process applied to extract juice, aromas and phenols (color and tannins) from the grapes. The longer the maceration is, the higher the total tannins content and the aroma complexity of the wine will be.

Maceration can then be conducted in three ways according to first bunches/berries processing:

1. Whole bunches
2. Destemmed & partially crushed berries
3. Destemmed & crushed berries
   

Extraction methods are as follows:

1. Carbonic Maceration. Partial fermentation of whole grapes in a sealed container under a layer of carbonic gas to produce a fully fruit & lighter bodied wine, usually to be marketed in about 12 months. No extraction method is applied because the color extraction from the skins takes place naturally via enzymatic hydrolysis. Usually 5-7 days processing. Then grapes are pressed and the wine is inoculated with selected yeast to finish the fermentation.
   
   
   
2. Maceration and complete fermentation: 5 to 12 days. Natural grapes' yeasts. It can be conducted using different techniques depending on the equipment used:
   
   Rotary tanks: the tank is horizontal and rotates on its axis. The juice/wine floods the cap at every un-clockwise turn.
   
   Piston tanks (follature or punch down) alternated with pumping over the cap: a pneumatic piston punch down the cap in order to wet the skins with the wine which tends to stay below the cap. The punch down is alternated with pumping over, see below.
   
   Self pumping over tanks: the wine is taken from the bottom and it is pumped over the cap on top of the tank.
   
   Delestage: this French technique consists in pumping into a different tank at least 75% of the juice/wine that is fermenting below its cap. So long as the cap settles at the bottom of the fermenting tank and stays there for about 12hours. Then the juice/wine that has been moved is pumped back in again by the top using a large diameter hose with low pressure
   
   
   
3. Pre cold maceration of crushed berries at 50F for 12hours in rotary tanks. After the first step, the temperature is raised up to 90F while the fermentation starts. Fermentation is completed and the maceration is for about 8 days.
   
   

Temperatures are important and may vary in a range of 82-90F. All tanks are monitored and controlled by software installed in the laboratory.

When Fermentation is complete (all the sugar is converted into alcohol), and the color and tannins target has been reached, we start the draining. The draining is the separation of the wine from the skins. The wine is then racked in a tank where it starts its maturation process; depending on the variety, malolactic fermentation is fully or partly allowed.

Clarification takes place naturally, allowing sediments to collect on the bottom. First rack is after about 3 months.

Aging continues for several months depending on varieties and it may vary between 12-36 months.

A coarse filtration occurs and then the wine is ready for bottling.