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Newport Beach VINEYARDS & WINERY www.nbwine.com The basic steps for making wine: Growing, Harvesting, Crushing, Fermentation, Pressing, Barrel Aging and Bottling. Growing Did you know that grapes are the largest fruit crop on earth? Our grapesvine were choosen for this temperate climate, with warm, dry summers and mild winters. Harvesting Each grape cluster is hand picked and brought to the sorting table. The healthiest grape clusters are selected and loaded into a machine that de-stems and crushes the grapes to release the juice and grape solids called "must”. Crushing and De-stemming All equipment is cleaned and sanitation procedures are adhered to during the process to insure a good product. The stems and seeds are removed with the crushing-destemer and the must is transferred into a square ¾ ton fermentation bin. Colds Soak Deep color and subtle tannins are derived from contact between the juice "free-run" and grape skins. The “must” soaks for 24 hours in a chilled room. This helps extract more color, tannin, and flavor. Fermentation Yeast populations are present in the air, especially around vineyards. This indigenous yeast is known as “wild” yeast. Because the wild yeast is sometimes unpredictable, it is eliminated. We add a Bordeaux style yeast to start the process. Fermentation converts the sugar in the grape juice to alcohol and carbon dioxide in about ten days. During this ten day period the skins and solids in the must float to the top, forming a cap. The cap is broken up (punched down) with a tool that redistributes the must back into the fluid and releases carbon dioxide. The mixture is hand punched down 3 times a day, which ensures color, flavor, tannin and yeast contact with the juice. This also helps to dissipate the heat that occurs during fermentation. Grape Must + Yeast = Ethanol + Carbon Dioxide + Heat Pressing The must is pushed through a basket press. The wine is transferred to a large stainless steel vat. The pumice or solids are discarded. The sediment settles to the bottom of the vat. It is then drawn into French oak barrels for aging. Malolactic fermentation or secondary fermentation is induced by adding a yeast culture to the barrel. Malolactic fermentation converts the malic acid to lactic acid, which softens the wine’s acidity. Aging The barrels of wine are stored in the wine cave where they sleep for two years. During this time the wine is racked (siphoned) into the stainless vat to further separate out sediment and freshen the barrels. The wine is aged in new French oak barrels which impart structure, additional tannin and flavor. Finally, the wine is bottled and stored in our winery for further aging. Blending and Bottling Different grape varieties create the desired bouquet, style and flavor of our Bordeaux styled wine. When the wine is ready to bottle we contact a mobile bottling company. They have a completely self-contained truck that bottles, labels and packs the wine in wine boxes, sealed and ready for retailing. Vi•ti•cul•ture - the cultivation or culture of grapes Enol•o•gy - a science that deals with wine and wine making Ter•rior – the soil, climate, location, and vineyard management which contribute to the outcome of the wine. |
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