33050 Webber Road. • Avon Lake, Ohio 44012 • (440) 933-6666
A Family Tradition of Excellence Since 1935
Virtual Tour of the Winemaking
The latest planting here as pictured above was the spring of 2004. The one-year-old pinot grigio vines from the New York nursery were planted late in the wet spring and will probably require four years of care before we harvest a moderate crop in 2008. The plastic tubes are vine guards, which aid the young vine in growing a straight trunk and minimizing weed competition.
Every year in the spring after the vines have been trimmed of excess previous years growth, they are retied to the wires for support in the fruiting season. Other hand operations through the year include suckering, shoot positioning and leaf thinning.
In addition to the hand work, the tractors will cover the acreage a number of times over the course of the season, including brush chopping, herbicide spraying, fungicide spraying, fertilization, cultivation, mowing and harvest.
The bins are placed on a dumping table, which hydraulically tips the bins over into a hopper, helped and controlled with some raking.
The hopper is augured into a vertical destemmer, which removes stems and material other than grapes while the berries and juice are pulled off by a large must pump and conveyed to the press.
The juice then falls through screens
into a tray, to flow into a basement-cooling tank. Most juices are chilled
to inhibit wild fermentations and allow settling of insoluble solids from
After settling, the juice is transferred to a fermentation tank with the addition of wine yeast and some sugar to adjust the potential alcohol of the juice. The alcoholic fermentation will take two to six weeks to complete, then the new wine is pumped over to clean tanks and allowed to settle clear again for future blending. Typically, all the new wines are finished and blended into next years batches by January 1st to allow complete cold stabilization to occur during the coldest months of the winter. Cold stabilization is the formation of tarter crystals from tartaric acid in the wine at cold temperatures. If we didnt do it in the tank, it would occur in the bottle in your refrigerator, and that is anesthetically pleasing.
Once the bottle is removed, a closure is placed on by hand, and our old style cold glue picker type labeler applies a heat seal and the product label.