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WINEMAKING

We are experimenting with the most modern theories in our winemaking processes. We’ve invested in innovative technologies that protect the fruit and enhance its flavors naturally.

THE PROCESS

TRANSPORT

The grapes are transported by tractor in the 33 lb crates to the cantina located on Urlari’s property where they are deposited onto a conveyor belt. The winemaking process begins immediately.

DE-STEMMING

The grapes move via a conveyor belt that is powered by gravity to avoid the possibility of damaging the skins to the de-stemming machines.  

The de-stemming machine processes the grapes, removing stems and leaves, which are discarded into large vats that will later be composted and returned to the earth as fertilizer.

FILTERING

The fruit is then moved along via a second conveyor belt to a filtering machine that breaks the skins to release some of the juice from the grapes as they drop to fill the steel tanks; their conical-shape designed to increase the contact surface between the liquid and the skins.  Each grape varietal has its own dedicated steel tank so that each tank is used only once during harvest so fermentation need never be rushed.

FERMENTATION

Computers monitor the temperature of the steel tanks in which the grapes ferment. The first day, the grapes are immediately subjected to refrigeration and covered with dry ice inside the tanks to stop the fermentation that was occurring in the fields.  After 48 hours at 0C, the temperatures are raised to 25-27C to increase tannin extraction from the seeds, allowing the natural scents and aromas to surface.

The grapes ferment in temperature-controlled steel tanks with constant analysis to ensure that the rich flavors and color from the skins, seeds and pulp are drawn out.  Pumps flow fluid over the grapes every 6 hours to insure that the integrity of the fruit will be preserved while it is being enhanced.

PRESSING

AGING

After 2 weeks in steel tanks, the grapes are gently pressed and the wine is then put in French oak barrels for aging. The skins will be composted and returned to the fields as fertilizer.

The wine is aged in French oak barrels of a variety of different toastings and sourced from several cooperages in France.  The wine ages for approximately 12 months in the barrel and is aged at least 6 months in the bottle prior to its release from the winery. 

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