In pursuit of more hands-on experience, me and my wife Chris
Manual hand punch downs are conducted two to three times per day. When the wine is near completion, we then back off on the punch downs. During fermentation Brix (sugar levels) are checked daily.
typically, once used from 18 to 24 months on average.
Managing minimal sulfur levels (via labs) while topping barrels
assures minimum head space – keeping Volatile Acidity to a minimum.
We do not believe in over “oaking” our wines as too much oak could
be questioned as flawed, or potentially hiding a problem.
Overripe grapes will never show their true potential in the bottle.
~ Bill Thompson,
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