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More on Winemaking


   The dramatic dual-chamber winery cave is built into the hillside above the vineyards where small tank sizes facilitate winemaking in very small lots to preserve a broad palette of individual flavors for consideration during blending.
   The short tunnel is 78’ long and 16’ wide and is used during the fermentation process. The long tunnel is 134’ long and 13’ wide and is used for barrel aging with a small area set aside for wine tasting. At the front of the two caves, which are joined by a crossover, are the processing area as well as the laboratory, and an equipment storage area.
    During harvest, the shaker table, the destemmer and the pump are set up in the process area and as the fruit is processed through the shaker table. Workers screen the fruit for leaves and bad fruit before it enters the destemmer.  Once the grapes are destemmed they are hand sorted to ensure only clean fruit is transferred to the fermentation tanks. The juice and berries are then pumped very gently into the fermentation tanks where they ferment in temperature controlled stainless steel tanks for two to four weeks. The pump is designed to move the juice without damaging the “pulp” (skin and seeds).
     


Don Sodaro sampling with winemakers Denis and May-Brit Malbec


Destemming and sorting
 
 
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