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Winemaker Nick DeLuca tests wine that has aged for 16-18 months. Using
variations of the same batch, he can create a final product pleasing to his palate.
grapes, leaves, or unripe grapes.
Sorted fruit is moved to stainless-steel fermenters on the second level
via gravity, where the fermentation process will occur.
When fermentation is completed, the free-run juice, (the juice that
comes out of the tank without pressing the solids) will be moved down
to the barrels in the caves one floor below, to age.
The solids in the tank will be removed from the tank and taken back
the barrels the wine is pushed by the gas into a hose that connects the
barrel to the blending tank. Bottling the wine is next.
The bottled wine is aged for 6-8 additional months to ensure any
bottle shock (change in the wines flavor due to the traumatic nature of
bottling) has gone. After that it goes to the tasting room, to stores and
restaurants in California, the U.S. and to several countries.
Star Lane’s tasting room, complete with an outdoor picnic area and
gardens, is at 1280 Drum Canyon Road, Lompoc, and is open 7 days a
week from 11 am to 6 pm. Call 805-736-0757 for more information.
up to the third floor via forklift to be pressed to separate the solids (grape
skins) from the wine.
The resulting wine will then be sent down to the first floor via gravity, to
be aged in barrels in the caves. This is commonly known as the second-
pressing wine.
The wine spends 18 to 24 months aging in the caves. Then it is
moved to the blending tanks, which slowly “blend” the individual
barrels into a homogeneous product. The wine is moved from barrels
to blending tanks by positive gas pressure. By pushing Argon gas into
Using a time-tested “sustainable” method of farming, the
tractor operator tills the soil to prepare it for the seeding of
the wintertime cover crop that will help maintain the soil
structure and even host beneficial insects
Food
Wine