FERMENTATION ROOM
The fermentation room can be both heated and cooled allowing us the best control over the fermentation environment in reaction to the seasons and needs of the process.
The fermentation room can be both heated and cooled allowing us the best control over the fermentation environment in reaction to the seasons and needs of the process.
The crush pad allows rapid processing of fruit from field to tank. The quicker grapes are processed after picking, the more character they retain.
The Barrel Room uses evaporative cooling to create the optimal environment for making wines. This process allows the wine components to marry over time, without getting oxidized.
The Tasting Room features a twenty-six foot long bar fabricated from sustainably harvested Lyptus wood and large windows overlooking the surrounding Amador Wine Country.