Here at Bertagna Winery our winemaker, Berton Bertagna, takes great care to use the best methods and materials available to create a high quality product.
This care and attention to detail in every step of the winemaking process simply cannot be matched by larger wineries.
Picking the Grapes
The grapes ripen between August and October and are picked when the sugar levels in the wine, called brix, are at the perfect level for that varietal of wine.
Crushing the Grapes
Once the grapes are picked they are put in the "crusher" that crushes the grapes and creates the "must," a combination of the skins, seeds and juice of the grapes.
Fermentation
The "must" is then put into macro bins to ferment. The yeast is added and the "must" ferments for four to ten days. Fermentation occurs when the yeast digests the sugars in the grapes, which creates the alcohol.
Pressing the Wine
The must is then put into an Italian basket press. This presses the grapes and separates the must from the juice. The separated must is fed to the Bertagna's cows.
Aging
The juice that is separated by the basket press is then pumped into French and American oak barrels. The juice is then aged 18-24 months.
Bottling
Once the juice is aged to perfection it is ready to be bottled. A mobile bottler comes to the winery and the Bertagna's friends and family bottle the wine, insert the corks, and apply the labels.