How We Make Wine
Our goal in making wine is to bring out the natural expression of the grape. We use organically grown grapes and harvest early for more healthy grapes that retain their good acidity. This often results in lower alcohol wines and the lower Brix (sugar content) at harvest, which allows for easier fermentations. Our wines are made using spontaneous fermentation, which means only native yeasts and bacteria that exist on the grapes are used to make wine. We don’t add anything – this includes nutrients, yeast, bacteria, enzymes, tannins or other popular fermentation agents. Sulphur is a naturally occurring element in all wine and the amount found can vary. Sulphur is never added during fermentation and aging. We add little to no S02 at bottling, depending on the wine, year and style.
Where We Source Grapes
We source an eclectic mix of grapes from all over California, working with vineyards as far south as Paso Robles and as far north as Mendocino. All of the vineyards are organically farmed and family-owned.
BROC CELLARS TECHNICAL SHEETS
2020 Sparkling Chenin Blanc Magnum
2020 Sparkling Valdiguié Magnum
NV La Boutanche for Selection Massale
2020 Buck Hill Zinfandel - Hill Top
2020 Petillant Valdiguié Sparkling Wine
2020 Love Sparkling Chenin Blanc
2019 Chenin Blanc Petillant Wine
Looking for technical data for older vintages? Visit our Technical Data Library