Step by Step Grape Vinting

 

Step-By-Step White Grape Vinting

Grapes are received and inspected prior to being dumped into the hopper. At that point they enter a 12-step process:

  1. Bladder press
  2. Grape juice evacuation
  3. White fermenters
  4. Evacuation of pomace (hauled to and distributed in vineyards)
  5. 24 to 48 hours of juice chilling processing to allow settlement of solids and impuritie
  6. Fermenting cycle (20 to 22 days at 55 degrees F to 59 degrees F)
  7. 14-day sleep period on noble lees
  8. Evacuation and consolidation of clear and semi-clear wine
  9. Evacuation and consolidation of noble lees
  10. 40-day gravity process of natural cleaning and aging/maturation
  11. Wine aging and monitoring
  12. Same variety and vintage wine blending ready for bottling

 

CWO TAKES PRIDE IN MAXIMIZING THE NATURAL CHARACTER OF EACH WINE VARIETY

 

Step-By-Step Red Grape Vinting

  1. Grapes are received and inspected prior to being dumped into the hopper. At that point they enter a 12-step process:
  2. Destemmer for destemming and whole or medium light berries crushing
  3. Red grape fermenters
  4. Fermenting/maceration cycle (5 to 7 days at 77 to 85F)
  5. Evacuation of clear and semi-clear wine
  6. Evacuation of pomace to bladder press
  7. Evacuation of pomace wine from bladder press
  8. Evacuation of pomace (hauled to and distributed in vineyards)
  9. Storage tanks for grape-to-wine conversion (approximately 40 days)
  10. Wine consolidation of wine
  11. Lees evacuation and consolidation
  12. Wine aging and monitoring
  13. Wine same variety and vintage blending ready for bottling

CWO TAKES PRIDE IN MAXIMIZING THE NATURAL CHARACTER OF EACH WINE VARIETY