One of the most debated questions in winemaking is when is the right time to bottle your wine? As always, the answer is: it depends. There are many factors to consider—from tank space to taste, chemistry to calendar—and every winemaker has their benchmarks and traditions.

To help shed light on the process, we asked some of our favorite local winemakers across Connecticut to share their philosophies and practical tips on when they bottle their wines. Here’s what they had to say:

Marcelo of Paradise Hills Vineyard – Wallingford, CT

“The best time to bottle is when it rains. You can’t go outside, so if we get a rainy day, we make sure we’re productive and bottle. Especially with white wines, we taste for maturity and stabilization. If the nose and palate are up to our standards, it’s time. We check sulfite levels two days before bottling.”

Key Takeaway: Use rainy days wisely and ensure your wine, especially whites, is stable and mature before bottling.

Barry St. Pierre of Laurel Crest Vineyard & Resident Winemaker at Musto Wine Grape Co.

“When you need tank space! Or right before!”

Key Takeaway: Bottling is often driven by logistics—if your tanks are complete, it’s time to make room.

Maureen Macdonald of Hawk Ridge Winery – Watertown, CT

“Preparing to bottle should be a final and comprehensive evaluation of your wine. Heat and cold stability, free SO2 binding rate, and total SO2 counts all need to be checked. This is your last chance to correct flaws. There’s nothing worse than discovering a problem after bottling.”

Key Takeaway: Bottling is your wine’s final exam—make sure every detail is dialed in.

Arnie Schloemann of Crush Winery – Opening Soon in Wallingford, CT

“We bottle a lot in the spring to fill barrels for Chilean wines. Or we’re moving last fall’s California wines into the barrel. Lots of blending and bottling in the summer to make space for fall wines!”

Key Takeaway: Seasonal planning matters—bottle when you need to transition from one vintage to the next.

Frank Renaldi of Tranquility Vineyards – Middlebury, CT

“We heat and cold stabilize, adjust tannins and acid, and filter. White wines can be bottled as early as April or May and are ready to drink right away. Reds are bottled in July or August to make space for fall. Don’t forget to sanitize your equipment and make a final sulfite adjustment.”

Key Takeaway: Whites are ready sooner, and reds benefit from aging, but both need careful prep. Timing is often about getting prepared for the next crush.

Tom Mannello of Crystal Ridge Winery – South Glastonbury, CT

A fourth-generation winemaker, Tom shared how bottling timing has evolved in his family:

• Grandfather: “I bottle when I get thirsty.”
• Oldest uncle: “There are no more bubbles—it’s ready.”
• Father and cousins: “Whenever someone runs out of last year’s wine, it’s time.”
• Tom: “Red wines age at least a year in oak for fruity reds, two for Bordeaux varieties.”

Key Takeaway: Tradition meets technique—don’t rush the reds.

Final Thoughts: Make Bottling a Celebration

Bottling day isn’t just about finishing a wine—it’s about celebrating everything that went into making it. You put time, effort, money, sweat, and love into that bottle. If the wine tastes right and you have a few good hands to help, turn it into a shared moment. Good wine, good friends, and hopefully some food to go with it can make for a day not only to bottle the goods but also to make lasting memories for generations to come.

So, whether you’re a home winemaker or a pro prepping for the next harvest, the answer to when to bottle comes down to a mix of science, schedule, and a little bit of soul.

Need Help Bottling?

Check out our Bottling Equipment at Musto Wine Grape Co. We’ve got everything you need to make your bottling process smooth, sanitary, and stress-free. Contact us here or stop by the store for personalized support.