Wine Making Process

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The Harvest

From the thoughtful selection of vineyards with years of producing outstanding wines, to the small batch fermentation process, to the perfect barrel match and even the selection of the cork; no detail is too small to ensure our wines are exceptional. The fruit is best when picked cool and cold soaked in small bins.

Pressing And Fermentation

What follows is a slow fermentation that allows for proper extraction of color, aromas and flavors facilitated by manual punch downs. Warmer temperatures are usually used for red wines for increased color and tannin while cold or cooler temperatures are usually used for white and rosé wines.

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Only The Best Sorts

Prior to harvest and winemaking, grapes are tended and treated according to the style and quality of wine desired. Our Chardonnay is whole cluster pressed and cold settled for 2 days before being transferred to French Oak barrels for fermentation and ageing.

Aging & Bottling

When fermentation is complete, the wine is aged in in stainless steel, oak or concrete barrel depending on the desired result. Aging takes place with minimal racking and bottling when the wines have reached their optimal development. This process usually takes about two years for reds and about one year for whites. Wine is bottled in sterile bottles sealed with screw cap, cork or synthetic closure and labeled.

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Blending And Fining

The removal of solids and remaining yeast cells through use of natural substances. Inspired by an age-old process, Williams & Heim keeps it simple in an old-world style.