Ceago's Winemaking Process
Grapes are harvested during the months of August through October. Actual picking dates vary by year depending on climate patterns during the growing season. Our grapes are hand-harvested and carried to the winery in one-half-ton bins. Once the grapes arrive at the winery the red and white grapes receive different treatment.
White varieties are whole bunch pressed in an anaerobic (without oxygen) atmosphere. The juice is fermented in small, stainless steel tanks at 55 degrees Fahrenheit to retain the fresh fruit flavors of the juice.
Red varieties are de-stemmed and gravity fed into five-ton, open-top, and stainless steel tanks, where they undergo a five day cold-soak and then begin the alcoholic fermentation process.
When the fermentation has completed, the wine is removed from the skins. Then the skins are pressed in an oak basket press to extract the remaining juice. The wine extracted is allowed to settle for 24 hours, and then is transferred into French-oak barrels for a period of 10-18 months.
