How We Make Wine
Our goal in making wine is to bring out the natural expression of the grape. We start by using only native fermentations, a process that means we only use native yeasts and bacteria that exist on the grapes in order to make wine. We pick grapes early while they are still healthy and less desiccated. This allows for an easier fermentation without the need to add yeast because you don’t have copious amounts of sugar. We also pick the grapes early for good acidity. 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. We add little to no sulphur, depending on the wine 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 smaller and farmed organically.
BROC CELLARS TECHNICAL SHEETS
NV La Boutanche for Selection Massale
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