(Berthoud is pronounced: BEAR2)
are produced and estate bottled in the barn depicted on the label
from vines that are meticulously managed to yield less than two
tons of small, concentrated grapes per acre. The grapes are punched
down by hand several times each day in traditional open-top redwood
vats during fermentation to maximize color and flavor extraction
in the gentlest manner possible. A 19th century one-ton basket press
delivers only the highest quality wine directly to a combination
of premier French oak barrels. After approximately twenty-two months
of aging, the wine is bottled without any fining or filtration.
The result is handcrafted wine that exudes the personality of the
Berthoud family, their property and the artisanal style in which
it was made.