Sorting

Domestic and international grapes arrive and are sorted, removing any debris including sticks and leaves. Green grapes including their stems go directly into the press.

Crushing

Red grapes are de-stemmed and crushed. The crushed grapes (called must) then begin the primary fermentation process, where the grape juice is transformed into alcohol.

Pressing

All wines are then pressed using our soft presses which ensure the pressing of offensive acids from the grapes. White grapes are pressed immediately and grapes begin the racking process.

The sediment is sent to local farmers to be used as fertilizer.

Aging

Our white and rosé wines are aged in stainless steel vestibules, as they do not influence the flavor, while we are proud to have three different oaks with which to time-age our red wines.

We use three different types of oak barrels: American, French, and Hungarian. The different types of oak add various flavors to the wine.

Racking

After pressing the grapes and throughout the aging process, we periodically remove the “clean” wine from the barrel or tank and pump the clean wine into a separate vestibule in a process called racking.

Bottling

We use a gravity-fed bottling line at the Boston Winery to ensure no contamination. Our wines are then fitted with all-natural corks and sit for three months to round off the bottle before being enjoyed!