Red Winemaking

• Large, 24” inch receiving auger with dejuicing screens in the receiving hopper
• Delta E8 destemmer is gently belt fed from the receiving hopper
• Red Fermenter sizes – 25 to 50 tons
• Over 6000 tons of fermentation space per vintage
• Pumpovers with aeration twice daily, modified each day according to winemaking preference
• Draining and Pressing determined according to quality and style preference
• Micro Oxygenation capability, prior to MLF or post MLF.
• Barrel aging capability, including barrel aging for MLF

  White Winemaking

• Gentle Pressing to specified yields, according to variety
• Single or double setting, as specified by winemaking preference
• Strict temperature control during settling and fermentation
• Lot sizes ranging from 2000 to 3000 gallons
• 20 different strains of yeast used for fermentation to affect different styles and qualities
• Over 5000 tons of fermentation space per vintage
• Barrel fermentation and aging capability for Chardonnay and Viognier

   Storage

• Over 3 million gallons in stainless steel storage space with temperature control
• Monthly monitoring for standard analytical parameters, including FSO2, VA and DO.

    Filtration

• Lees Filtration
• DE Filtration
• Pad Filtration
• Cross Flow Filtration

Lab
Here is a list of the different analyses performed by our lab: