At Musto Wine Grape Company, we love sharing the stories behind the winemakers who turn grapes into lasting family traditions. One of those stories belongs to Justin Timpano and his father-in-law Al Alves, whose winemaking roots trace back more than 60 years to the small Portuguese village of Carvalheiro. What began with Al’s grandfather crushing grapes by hand in a stone bowl has grown into a multi-generational passion carried from Portugal to Connecticut.
Justin, tell us the story of your wife’s (Melissa’s) family and how they first got into winemaking:
My wife’s father Al and Uncle Angelo are from a small village in Portugal called Carvalheiro. It’s about an hour and a half’s drive northeast of Lisbon. It’s a beautiful area where they still own the house they grew up in, acres of farmland and hundreds of cork trees. Wine making has been a part of the Alves family for over 60 years. It started with Al and Angelo’s grandfather making wine by crushing grapes in a stone bowl by hand. Al and Angelo, along with their brother Nelson carried the tradition to states and typically made a red field blend they would bottle or keg and drink during Sporting (soccer) games and family parties. I remember the first time I saw the process at Melissa’s grandmothers house in Hartford, big blue drums, manual crusher and a homemade wood punch down. Their wine was so good and the process looked like so much fun so I asked to join them about 12 years ago and have been making wine ever since. I now make the family wine and am really proud to carry on their tradition.
Al, Angelo and I this summer at the local store in Carvalheiro having a 50 cent glass of wine
Al walking next to the family cork trees
How did you and the family both start making wine together?
I had been making wine for 5 or 6 years when Mike (my brother in law) and I went to Jonathan Edwards Winery one afternoon with our family. Mike at that point didn’t have a lot of exposure to red wine. After a few glasses of their 2017 red zinfandel, Mike was interested in joining and I wanted to do what Al, Angelo and Nelson did and make wine making a family tradition. Mike has fallen in love with the process and now hosts a podcast called Vino Volley, a show about soccer and wine. Neither of us are Portuguese but we both love Portugal and our wine is inspired by reds we have tasted from vacations and the Portuguese style field blends made by the family for generations.
How have you’ve gotten more family and friends involved over time?
I feel like every home wine maker who has friends and family that drinks and enjoys their wine somehow ends up growing their group. At one point, we had 8 or 9 guys making wine at my house until we all had kids and decided to break up the band. My good friends Kevin Lawton and Milton Quaresma now have their own setups at their houses and continue to make great wine. Kevin makes high end Cabs and Milton is on to Italian reds. We all still regularly get together and bring our favorite wines to share. I think and hope wine will keep us connected as our kids grow. This year we are expanding our team again with my Dad, Jim, making a rosé and cousins Danny and Bruno joining in on our red blend.
Below are pictures of Kevin and his family making thier high end cabernet at home!
For Justin and Al, winemaking is more than a hobby—it’s a thread that connects generations, cultures, and memories. From a small stone bowl in Portugal to a family cellar in Connecticut, every crush, every bottle, and every shared glass is a tribute to the love, laughter, and legacy that started it all. It’s stories like theirs that remind us why we do what we do at Musto Wine Grape Company—because behind every great wine is a family, a friendship, and a tradition worth preserving.
🍷 Want to start your own winemaking story? Musto Wine Grape Company is here to help you every step of the way, from grapes and juices to equipment, education, and support. Visit www.juicegrape.com or stop by to get started.
An Interview with Lisa Howard of Tolenas Winery, Suisun Valley, CA
Tell us little bit about you and your family’s story
Our family’s roots in Suisun Valley began in the early 1980s when my parents, Steve and Linda Tenbrink, started farming fruits and vegetables. They ran a roadside fruit stand, building a reputation for quality produce and a genuine connection with the community. Farming was their passion, but the business began to evolve when my dad’s best friend, Ron Lanza, and the Lanza family encouraged him to try his hand at growing wine grapes.
What started with just four acres of Pinot Noir soon grew into something much bigger. Over time, the vineyard expanded to include Tempranillo, Petite Sirah, Primitivo, Cabernet Sauvignon, Albariño, and Tannat. Today, we make wine from those grapes under both the Tenbrink label and under my husband Cliff’s and my personal label, Tolenas.
For Cliff and me, coming back to join the family business felt like a natural step. We wanted to honor what my parents started while also creating our own path in the wine world. Together, we’re proud to continue farming the land, making wines that reflect Suisun Valley, and sharing our family’s story with every bottle.
What initially draws you to working with Pinot Noir specifically from Suisun Valley, and how does this region’s terroir influence the grape’s character compared to other Pinot regions?
Pinot Noir was the very first grape my family planted in Suisun Valley, so it holds a special place in our story. What drew us to it initially was the challenge and the beauty of working with a grape that demands so much attention in both the vineyard and the cellar. Pinot is known as a delicate variety, but here in Suisun Valley, it takes on a personality that’s uniquely bold while still retaining elegance.
Our region’s terroir — and especially the unique block where our Pinot Noir grows in the southernmost part of Suisun Valley — plays a defining role. Just east of Napa, Suisun Valley benefits from cooling breezes that funnel in from the San Francisco Bay, preserving freshness and acidity. The valley floor soils, a mix of clay and gravel, contribute structure and depth. Together, these elements create a Pinot Noir with ripe red fruit flavors and a velvety texture, yet with more richness and backbone than you typically find in cooler coastal regions.
For me, that balance of approachability and power is what makes Suisun Valley Pinot Noir so exciting. It’s both a nod to my family’s beginnings in grape growing and a showcase of what this valley does best: wines with character, authenticity, and a sense of place.
What unique flavor profiles or structural nuances do you find in Suisun Valley Pinot Noir, and what would you tell a home winemaker to look out for when they’re working with it?
Suisun Valley Pinot Noir often surprises people. While Pinot is traditionally known for being delicate, our valley gives it a little more muscle. You’ll still find the classic red fruits—ripe cherry, raspberry, and strawberry—but they come across with a brighter ripeness. Structurally, there’s more weight on the palate than in cooler coastal regions. The wines tend to show a velvety texture, soft tannins, and just enough acidity to keep everything lifted. Subtle spice and earthy undertones often weave through as well, adding depth without overpowering the fruit.
One unique aspect of our site is that even when sugar levels are higher, the acid carries beautifully with the ripe fruit. It’s almost the best of both worlds—intensity and richness without sacrificing freshness. For home winemakers, I’d say: lean into what Suisun Valley naturally gives you. You usually don’t need to adjust acid, but do keep a close eye on your fermentations. Pinot can be a bit dramatic in the cellar—its thinner skins can break down quickly, which means fermentations may run faster. That calls for careful nutrient management and close temperature control. If you want to take things a step further, a few days of cold soak before fermentation can help pull out more color and complexity, though that’s a more advanced technique. And finally, go light on the oak—you don’t want to mask the beautiful fruit character that makes Suisun Valley Pinot so distinctive.
Are there particular winemaking techniques or styles you recommend to really bring out the best in Suisun Valley Pinot Noir, especially for those who might be trying it for the first time?
Not to give away all my secrets, but one of the unique things about our site is that Pinot Noir here can gracefully handle a little more richness. While many regions pick for a 14% Pinot, we find that shooting for around 15% is often more appropriate — the fruit’s natural weight and balance support it beautifully.
For those working with our grapes, I recommend destemming the fruit. If you want to up your game, try bleeding off a little juice right after destemming — this increases the skin-to-juice ratio in your fermenter and can really boost color and intensity. After that, let your vessel “hang out and marinate” for two days in a cold environment with no oxygen exposure. Use a tight lid and, if possible, a little dry ice to keep the must protected. After a couple of days, give it a good mix and check your Brix. From there, you can either extend the cold soak for more extraction or adjust with water to bring the must to around 25 Brix and use that as the kickoff to fermentation.
Yeast choice is where you can really shape the style. RC212 brings structure and spice, while Alchemy IV gives lots of intense fruit. Personally, I love running two separate ferments with different yeasts and blending them later for complexity. Whatever you choose, make sure you know the nutrient needs for that strain and support it well — Pinot can be dramatic in the cellar, and nutrient management plus temperature control are key. I tend to ferment at the upper end of the yeast’s range to get maximum color and flavor extraction. As fermentation winds down, keep a close eye on oxygen. Below 2 Brix, the wine is more vulnerable — so use dry ice, a sealed lid, or other protections. Taste daily; Pinot’s thinner skins can break down quickly, so depending on tannin and flavor development, you may want to press right at dryness or extend skin contact up to a week if everything tastes great.
After pressing, move the wine into carboys or another vessel to finish malolactic fermentation. Once malo is complete, rack off the gross lees and let the wine rest. Pinot Noir is often an “early to bottle” wine — though it can go through an awkward “ugly duckling” phase around the holidays, it usually reemerges beautifully by spring. For us, bottling within 18 months after fermentation preserves its freshness while still allowing enough time for the wine to come together.
What common misconceptions or challenges do you think people have when making Pinot Noir from this region, and how would you advise them to overcome these?
One of the biggest misconceptions is assuming that Pinot Noir from Suisun Valley will behave like Pinot from cooler coastal regions. Because our valley is warmer, people expect the fruit to lose acidity as sugars rise — but at our site, the opposite is true. Even at higher Brix, the grapes naturally carry their acid, so winemakers often add more than they really need to. My advice: trust the vineyard. Taste the grapes, check your numbers, and resist the urge to “fix” something that’s already in balance.
Another common assumption is that you’ll struggle with color, since Pinot is often known for being pale. Not here! There is no lack of color in Tenbrink Pinot Noir. You absolutely don’t need to waste money on “color-enhancing” products for these grapes — I promise. The skins give plenty of depth naturally if you manage fermentation well.
A real challenge, though, is Pinot’s temperament in the cellar. The thinner skins break down quickly, which can lead to faster fermentations. That means nutrient management and temperature control are critical — check daily, and keep things steady. Toward the end of fermentation, remember Pinot is also highly oxygen-sensitive. Protect your must with lids, dry ice, or other methods, or you risk losing freshness. Finally, stylistically, some assume Pinot from a warmer site can’t be elegant. But Suisun Valley proves otherwise — the wines carry both power and finesse if you let them. Avoid over-oaking or over-extracting in an effort to make Pinot “bigger.” The richness and color are already there; your job is to highlight the balance between ripe fruit, acid, and velvety texture that makes this region so unique.
Could you share a personal anecdote or a memorable vintage that stands out to you when you think about Suisun Valley Pinot Noir? Something that might inspire others to appreciate its uniqueness?
One vintage that always comes to mind is 2021. It was one of those years where everything about the site seemed to click. The Pinot came in with beautiful ripeness, but what amazed me was how much natural acidity it still carried – not too high, not too low, just right. I remember standing at the crush pad with Cliff, tasting the berries as we loaded them into the destemmer, and being struck by how the fruit seemed to capture both sides of Suisun Valley’s personality — the richness of our warm days and the brightness from those Bay breezes at night.
That year, the fermentation took off fast — Pinot can be dramatic like that — and we had to keep a careful eye on temperature. But the payoff was incredible: deep color, layers of red fruit and spice, and a velvety structure that made the wine feel both bold and refined. When we finally bottled it, I remember thinking: this is exactly what Suisun Valley Pinot is meant to be.
It’s moments like that vintage that inspire me. Pinot Noir here doesn’t fit neatly into the mold of coastal Pinot, nor should it. It has its own voice — one that’s confident, generous, and still full of elegance. Every time I taste it, I’m reminded why my family planted those first four acres and why we continue to believe in this grape and this valley. The Tenbrink Pinot Noir is like the Cabernet of Pinot Noir! It is an honor to share our fruit with you and we look forward to hearing YOUR stories! Please tag us on social media under @tenbrinkfarmsandvineyard and @Tolenas Winery or even my personal account (I’d love to hear from you) @yuppiefarmgirl
Ready to experience Suisun Valley Pinot Noir for yourself? 🍇 You can purchase Tenbrink-grown Lanza-packed Pinot Noir grapes directly through Musto Wine Grape Company (MWG)—your trusted source for premium winemaking grapes and juices. Whether you’re a home winemaker or a small winery, MWG makes it easy to bring the flavors of Suisun Valley into your cellar. Contact MWG today to reserve your fruit!
Tell us about your winery/winemaking/vineyard history and/or story
For over six decades, the Guerriero Family has been packing and shipping premium
California juice grapes. Our family started packing and shipping juice grapes in the Lodi region of the San Joaquin Valley in 1953 and eventually expanded to the Central Valley. This legacy began with Tony Guerriero, who turned a Bronx produce truck into a cross-country wholesale operation—and it continues today with third and fourth generation family members, Joe and his sons Joey and Tony Guerriero, and his grandchildren Dominic and Giovanna Guerriero. Many of our distributors today are the children or grandchildren of buyers our father and grandfather once served. This is not just business—it’s generational trust. In 2018, Cry Baby Wine was founded as a tribute to a dream that spanned three generations. Joe Guerriero brought to life what his grandfather and father had long envisioned: a locally hand-crafted, family-owned winery offering award-winning wines for every palate.
Across the U.S. and Canada, customers look for “the baby who is crying”—our Cry Baby label. It has become our signature, known for quality, flavor, and family pride. Many home winemakers swear by our grapes and wines, and that loyalty is earned with every bottle. Our experience in juice grapes runs deep. From pruning to harvest, we partner with some of California’s most respected farmers to ensure premium grape quality. We personally supervise vineyard selection and care, harvest timing, packing and shipping, and cold chain management. Our grapes are picked at peak maturity, forced air cooled to 32°F and shipped with the utmost care to preserve freshness and integrity.
What excites you about working with Barbera D’Asti in the Central Valley, and how does this region’s climate and terroir influence the grape compared to its traditional Italian roots?
What excites us about working with Barbera in the Lodi region of the San Joaquin Valley is how beautifully it bridges old-world character with new-world energy. In its native Asti, Barbera is prized for its high acidity, red-cherry brightness, and food-friendly elegance. Here in the Lodi region of the San Joaquin Valley, our warm days and fertile soils give the grape a riper profile—lush blackberry and plum alongside that signature tangy cherry core—while the natural acidity keeps everything lively and balanced. The result is a Barbera that’s both approachable and expressive, carrying a sense of place while honoring its Italian heritage. That contrast and harmony are what make it such a rewarding grape to work with.
What flavor profiles and structural elements (acidity, fruit notes, tannins) stand out most in Central Valley Barbera D’Asti?
San Joaquin Valley Barbera d’Asti–styled wines showcase ripe red and black fruit, lively acidity, smooth tannins, and a juicy, food-friendly structure, a California-sun expression of a naturally bright and approachable grape.
Are there qualities that make Barbera D’Asti especially approachable—or tricky—for home winemakers and smaller wineries?
Barbera is actually one of the most approachable grapes for smaller wineries and even home winemakers because of its naturally high acidity, juicy fruit, and soft tannins. It doesn’t require aggressive tannin management or years of barrel age to taste balanced—it can be bright, smooth, and food-friendly fairly early on. The tricky part is that the same acidity that makes it refreshing can feel sharp if the grapes aren’t fully ripe, and its lighter skin means you need to be thoughtful about color and oak use. But with a little care, Barbera rewards you with wines that are both expressive and inviting.
What techniques or approaches do you recommend to bring out the best in Barbera from the Central Valley? (e.g., managing acidity, oak vs. stainless, blending choices)
To bring out the best in San Joaquin Valley Barbera, we focus first on balance in the vineyard, picking when acidity is right, but fruit has developed full flavor. In the cellar, stainless steel fermentation keeps the fresh cherry and raspberry notes alive, while a touch of neutral or lightly toasted oak can add roundness without overwhelming its natural brightness. We also keep maceration gentle to avoid harsh tannins, since Barbera’s strength is its acidity and fruit, not heavy structure. Some producers blend in a small number of darker varietals like Syrah or Petite Sirah to boost color and body, but even on its own, Barbera really shines when you let its lively character lead the way.
Are there any misconceptions or common mistakes you see when people work with Barbera D’Asti that you’d like to clear up?
One common mistake with Barbera is treating it like a high-tannin grape. Winemakers sometimes over-extract, trying to pull out more structure, but that just makes it rough. Another is leaning too heavily on new oak, which can bury the fruit and throw the acidity off balance. And perhaps the biggest misconception is thinking its high acidity is a flaw—it’s actually Barbera’s greatest strength, the reason it’s so vibrant and food-friendly. In the San Joaquin Valley, that balance of ripe California fruit with naturally bright acidity is exactly what makes Barbera so rewarding when handled with a light touch.
If you’re looking for a wine that offers the best of both worlds—old-world elegance with a California twist—Barbera d’Asti is it. With its vibrant fruit, smooth texture, and food-friendly acidity, it’s a grape that feels right at home on the dinner table or shared among friends. Whether you’re a seasoned winemaker searching for a reliable varietal to craft, or simply a wine lover ready to explore something new, Barbera d’Asti delivers balance, character, and a taste of tradition with every sip. Don’t miss the chance to bring a little Italian heritage and California sunshine into your glass—Barbera is waiting for you. Call 860-278-7703 or email sales@juicegrape.com
There’s a certain magic in crafting your own wine at home, and it all starts with a humble bucket of juice. Whether you’re a curious DIY novice or a seasoned winemaker, making wine from juice is an accessible and enjoyable venture. Join us on a journey to uncork the secrets of home winemaking and savor the fruits of your labor.
Gather Your Supplies:
Before you embark on your winemaking adventure, gather the essential supplies.
A food-grade fermentation vessel
Carboy (glass or PET, can be used for fermentation and storage)
Demijohn (glass, can be used for fermentation and storage)
Variable Capacity Tank (stainless steel, can be used for fermentation and storage)
Food Grade Fermentation Tub (for fermentation only)
An Airlock and Bung that fits your fermentation and/or storage vessel
A siphon tube (racking and bottling)
Fermentation Supplies:
Wine yeast
Nutrients
Sacrificial Tannins
Malolactic Bacteria and Nutrients (if making a red wine or chardonnay)
AllGrape pack (if making a red and want to add more body and color to your wine) – for more information click here.
Chemicals and Agents:
Potassium Metabisulfite (for sanitizing equipment and for the preservation of wine)
B-Brite (for cleaning)
Juice
Choosing the Right Juice:
The beauty of making wine from juice lies in the variety of flavors you can explore. Select a high-quality juice. There are juices that are straight from the pressed grape skins, and others that are pre-balanced and have extra nutrients and tannins to help create a easy to ferment but delicious product.
Types of juices:
Fresh Juices:
Our fresh juices are from the grapes that are crushed, destemmed, and pressed right into the pails. For white wine, this is as if you were crushing and pressing yourself. For red wine the grapes are run through a heat or “hot” press to extract the color. Once these pails come up to temperature they can kick off because of the native yeast from the original grapes, or you can kill the native yeast and pitch your own yeast to ensure a more successful fermentation. Either way you are working with the fresh juice, not from concentrate. A delicious wine that can be on your table soon!
Fresco Juices:
Mondiale Fresco is proud to be the only product to offer home winemakers their own vineyard in one unique package. Each pail of juice is pre-balanced and adjusted to ensure you have the best winemaking success possible. Just warm up the juice to fermentation temperature and watch it go. For more information on our Fresco Juices click here.
So What is the difference between Fresh and Fresco Juices?
The Fresh Juices are the straight from the press. The Fresco juices are straight from the press, but pre-balanced and have a few additions made to them to make fermentation easier on the winemaker.
Sterile Juices:
Made from 100% pure grape must. The Mosti Mondiale All Juice Sterile Juice Pails yields wine of unmatched structure and integrity. This juice can be shipped via UPS or Fedex. It has similar steps to a wine kit, however it is made from fresh grape must and not concentrate. Expect to get a more vibrant and complex product from our sterile juices versus a wine kit.
Starting the Fermentation:
Choose a juice variety that speaks to you.
Come to Musto Wine Grape and pick up your pail of juice.
Bring it home, pop open that lid, and add 1/4 tsp potassium metabisulfite to it. Add pectic enzyme if you’re going to (5 drops per gallon of juice). Give it a stir.
Allow it to come up to room temperature – we’re talking 60 degrees or so.
Choose your fermentation vessel: will you keep it in pails or ferment it in a carboy or demijohn? Make sure everything is clean and sanitized. *Be sure there is enough room to account for fermentation foaming*
If you are going to add fermentation tannins or additives (like oak dust, Booster Rouge, Booster Blanc) you can add that now. *Note: do not add tannins such as FT Rouge within 8 hours of adding enzyme*
Pitch the yeast once the temperature has reached at least 60F. Yeast strain choices will vary depending on the juice you choose – ask a winemaker at Musto Wine Grape for a strain recommendation for the varietal you’re making. Follow the yeast starter directions to the T! Be very careful of temperatures, never adding yeast if there is more than a 18 degree difference between the yeast starter liquid and the juice.
Carefully monitor the fermentation by checking Brix levels daily. Add yeast nutrients as needed if you choose to do so.
If you are adding malolactic cultures to your wine, you may also choose to do this at 1/3 Brix depletion. If using a malolactic nutrient (Opti-Malo Plus) with the bacterial culture, hydrate the nutrient in a separate container from the bacteria and add to the must directly before the addition of the bacteria. Follow all directions on the bacteria and nutrient packets explicitly.
When the fermentation is complete, rack off the lees and continue aging. Many wines are aged with oak – if you choose to do this, you can do so in oak barrels or with oak alternatives (such as chips or staves).
For more detailed information or is if you have any questions, email sales@juicegrape.com to speak to a MWG winemaker.
Patience is a Virtue:
Fermentation is a magical process that transforms humble juice into wine. Allow the mixture to ferment for several weeks, checking the airlock regularly. Once the bubbling slows down, the primary fermentation is complete. Rack the wine into a clean vessel, leaving sediment behind.
Keep Good Notes:
Keep track of your starting pre-fermentation numbers, addition dates and amounts, SO2 levels, racking days, and so on. The better the notes you take, the better you can re-create your masterpiece from year to year!
Aging Gracefully:
Transfer your wine to a secondary fermentation vessel for additional aging. This allows the flavors to mature and the wine to clarify. The length of ageing depends on personal preference and the type of wine you’re making. Some wines benefit from months of aging, while others are best enjoyed when young. For more details on ageing your wine click here.
Bottling and Enjoying:
Once your wine has matured to your liking, it’s time to bottle. Use a siphon tube to transfer the wine into clean, sanitized bottles, leaving sediment behind. Cork the bottles and store them upright for a few days before laying them on their sides for long-term storage. Now, you’re ready to uncork and savor the fruits of your labor. For more information on bottling your wine click here.
Making wine at home from juice is a delightful blend of science, art, and patience. Whether you’re a weekend hobbyist or an aspiring vintner, this simple guide is your passport to a world of homemade delights. So, raise a glass to your newfound winemaking skills and the joy of crafting something truly special from the comfort of your own home.
We hope you have found some winemaking inspiration in this article. If you have any questions or would like to discuss making an order, please contact us at 877-812-1137 or via sales@juicegrape.com. Cheers!
Did you know we offer complimentary, custom fermentation protocol creation for winemakers and wineries?
Tell us what you’re making—and we’ll map out your entire fermentation process down to the gram. ✅ Yeast + Nutrients ✅ Additions + Timing ✅ Step-by-step instructions tailored to your varietals, style, and winemaking goals
Why Pre-Order Your Protocol? ✔️ Save time during harvest — no scrambling at the cash register ✔️ Cut down on back-and-forth calls — everything ready and waiting ✔️ Streamline your season with a dialed-in plan built just for you
📞 Let’s get you set up early. Call us at 877-812-1137 or email sales@juicegrape.com to pre-order your fermentation protocol and supplies.
One quick call now = smoother harvest later. Let’s make this your most organized vintage yet!
In the world of winemaking, innovation is the key to unlocking new dimensions of flavor, aroma, and complexity. From cutting-edge technology to ancient practices with a modern twist, the coolest techniques in winemaking push the boundaries of what’s possible. Join MWG as we go on a journey into the avant-garde, where tradition meets technology, and discover the techniques that are shaping the future of wine.
Micro-Oxygenation:
Micro-oxygenation is a revolutionary technique that introduces controlled and minimal amounts of oxygen to the wine during fermentation or aging. This process enhances color stability, softens tannins, and promotes flavor integration. Winemakers can precisely tailor the level of oxygen exposure, resulting in wines with remarkable structure and balance.
Normally this is done via a dosing chamber system. As winemakers with limited equipment, we must as the question – How can I achieve the same result?
Splash Rack: Splash racking allows a small amount of micro-oxygenation while your rack. Be careful not to spill too much wine during the process though!
Used Barrels: You can purchase used barrels and utilize them not for flavor, but for the micro-oxygenation aspect. Keep good notes each year and you’ll be able to dial in exactly how many days creates the softest tannins.
Special Tanks: There are Pro Tanks and Flex Tanks that provide a style of tank that allows for micro-oxygenation like a barrel.
Controlled Oxygen Exposure: Another way is to literally expose your wine to oxygen a certain amount of time per day, week, or month depending on you see fit. This is a bit of a “Goldilocks Approach”. If you expose it too little you won’t see any of the benefits. If you expose it too much, you’ll have an oxidized wine. However, it is in your power to expose your wine to oxygen however you see fit. If you are diligent, you might be able to achieve the above result.
Cryoextraction:
Cryoextraction involves freezing grapes before pressing, leading to the separation of water and sugar-rich juice. This concentrates the flavors and sugars in the remaining juice, resulting in a more intense and flavorful wine. This technique is especially popular for producing ice wines and other high-sugar styles.
If you have a freezer at home, you can freeze small batches and achieve this style of winemaking. If you are making wine from juice, you can achieve a similar flavor profile using sterile allgrape pack skins in conjunction with the fresh juice. Again, you would need a freezer of some sort. Ask MWG if we will be offering must freezing options. Depending on the size of the batch we might have a solution for you.
Extended Skin Contact (Maceration):
For those seeking bolder and more complex wines, try extending the period of skin contact during fermentation. This technique extracts additional flavors, colors, and tannins from the grape skins, resulting in wines with enhanced structure and depth.
MWG will be offering a new product this season that allows for extra skin contact time without the negatives that come with that. If you have a way to keep your batch cool, this new tool may be for you!
Biodynamic and Organic Practices:
While not new, biodynamic and organic winemaking practices continue to gain popularity. These holistic approaches involve a deep connection to the land, lunar cycles, and the use of natural preparations. Winemakers embracing these techniques focus on sustainability, biodiversity, and creating wines that reflect the purity of their terroir. Might be time to check out the Farmer’s Almanac and start racking by the moon 😉
Native Yeast Fermentation:
The use of native yeast strains for fermentation is a return to the roots of winemaking. However, this is something at MWG that we do not suggest trying, as it is difficult to ensure your native batch will complete fermentation. The Native yeast fermentation technique relies on the wild yeast present on grape skins and in the vineyard environment. Native yeast fermentation can contribute unique and complex flavors, adding a layer of authenticity to the final product. If you want to take a walk on the wild side, ask an MWG rep the best practices for having a successful native fermentation.
Hyper-Focused Yeast Strains:
Winemakers are increasingly experimenting with hyper-focused yeast strains to achieve specific flavor profiles. In 2024, consider using specialized yeast varieties that bring out unique characteristics in your grapes, imparting distinct notes to your wine. From fruity and floral to spicy and earthy, the possibilities are endless.
Home winemakers and small batch wineries have unlimited access to our wide range of yeast strains. If there is something we don’t have, we can most likely get it. As our portfolio evolves so do your wines. We are always happy to chat yeast strains with you!
Barrel Alternatives:
Traditional oak barrels are giving way to innovative alternatives like oak spirals, chips, and barrels made from other types of wood. These alternatives offer winemakers greater control over the oak influence, allowing for a more precise balance between wood and fruit flavors.
These are wonderful if you are utilizing a stainless-steel tank, glass, or neutral wood barrel. You play with different levels and flavors to your heart’s content. Creating deliciously crafted wines!
As winemaking evolves, so do the techniques that shape the wines we love. From futuristic technologies to ancient practices with a modern twist, the coolest techniques in winemaking are a testament to the industry’s commitment to pushing boundaries. So, the next time you savor a glass of wine, consider the artistry behind the coolest techniques that make each sip a journey of discovery.
We hope you have found some winemaking inspiration in this article. If you have any questions or would like to discuss making an order, please contact us at 877-812-1137 or via sales@juicegrape.com. Cheers!
Interested in making South African Shiraz? Give us a call at 877-812-1137 to speak to a winemaking representative about your order.
Appearance:
In the glass, South African Shiraz commands attention with its deep, inky purple color. The richness of its hue hints at the robust character that awaits.
Aroma:
Upon the first swirl, the nose is greeted by an enticing bouquet of dark fruits and subtle spices. Blackberry and ripe plum take center stage, accompanied by a hint of black pepper and a touch of smoky oak (either French or American oak, medium toast). The aromatic profile is bold and inviting, setting the stage for the complex layers to unfold. (yeast suggestions: BDX, D80, D254)
Palate:
As the wine graces the palate, it delivers a symphony of flavors that reflect the warmth and intensity of the South African sun. Black cherry and blueberry dance alongside notes of dark chocolate and a subtle hint of vanilla from careful oak aging (either French or American oak, medium toast). The wine’s full-bodied nature is complemented by velvety tannins that add a luxurious texture, creating a well-balanced and deeply satisfying experience.
Flavor Profile:
South African Shiraz is a showcase of the varietal’s bold and expressive character. The dark fruit flavors are complemented by a savory undercurrent, with a touch of black pepper adding a hint of spice. The integration of oak is seamless, contributing to the wine’s complexity without overpowering its vibrant fruit profile.
Pairing Suggestions:
A robust Shiraz is a natural companion to hearty dishes. Pair it with a juicy grilled steak, lamb stew, or a rich, meaty pasta for a perfect match. Its bold flavors and well-structured tannins also make it an excellent candidate for aging, allowing the wine to evolve and develop further complexity over time.
Overall:
South African Shiraz is a testament to the region’s ability to produce wines of depth and character. It balances power with finesse, showcasing the winemaker’s artistry in capturing the essence of the grape and the terroir. It’s a wine that invites contemplation and celebration.
Interested in making South African Shiraz? Give us a call at 877-812-1137 to speak to a winemaking representative about your order. Cheers!
Spring harvest is officially in motion, and we’ve got premium Chilean grapes, Chilean juices, and South African juices ready for order! If you’re looking to craft something special this season, now’s the time to secure what you need before we sell out.
This Spring’s Offerings:
Chilean Grapes & Juices – Fresh, high-quality fruit and juices for bold, structured wines South African Juices – Unique flavors and exceptional quality, perfect for trying something different Seamless Pickup & Delivery – Our logistical network ensures you get the freshest product, hassle-free
Orders are first-come, first-served, and things are moving fast! Let us know what you need, and we’ll take care of the rest.
Looking forward to another great season—let’s make some wine!
Fresco Juice Varieties: Cabernet Sauvignon, Pinotage, Shiraz, Sauvignon Blanc
Winemaking Resources to Support Your Craft
At Musto Wine Grape Co., we know that great wine starts with the right tools and knowledge. That’s why we offer everything you need to make the most of your spring winemaking season:
Educational Videos: Learn step-by-step techniques with our in-depth winemaking courses at WinemakingInstructions.com.
Equipment and Supplies: From fermenters to presses, we have everything you need to get started or upgrade your setup.
Consulting Services: Our experienced winemakers are available year-round to answer questions and guide you through the process.
Spring Into Winemaking: Discover Musto Wine Grape Co.’s Spring Offerings
As the days grow warmer and the promise of spring approaches, it’s time for winemakers to prepare for an exciting new season of crafting exceptional wines. At Musto Wine Grape Co., we’re thrilled to bring you our spring lineup of premium grapes, juices, and winemaking resources to help you create your next masterpiece. Whether you’re a seasoned winemaker or just starting your journey, our spring offerings are here to inspire and support your passion.
Chilean Grapes and Juices: The Best of the Southern Hemisphere
Spring marks the arrival of our highly anticipated Chilean grapes and juices. Known for their exceptional quality and bold flavors, Chilean products offer winemakers a unique opportunity to craft wines with depth, character, and global appeal.
Why Choose Chilean Grapes and Juices?
Premium Varieties: Chilean products deliver versatility and quality, from rich reds like Cabernet Sauvignon and Carménère to vibrant whites like Sauvignon Blanc and Chardonnay.
Ideal Terroir: Grown in Chile’s renowned valleys, these grapes benefit from the country’s perfect climate and fertile soils, producing wines with unparalleled flavor.
Freshness Guaranteed: Our Chilean grapes and juices are handled carefully to maintain their freshness and quality during transport.
We’re also excited to offer premium juices from South Africa, a wine region celebrated for its dynamic and distinctive wines. Spring winemaking with South African juices allows you to explore bold reds like Pinotage or crisp whites like Chenin Blanc.
Why South African Juices?
Unique Varietals: South Africa’s diverse terroir and rich winemaking history bring a fresh perspective to your cellar.
Sustainability Focus: Many South African vineyards prioritize eco-friendly practices, ensuring high-quality and ethically produced wines.
Fresco Juice Varieties: Cabernet Sauvignon, Pinotage, Shiraz, Sauvignon Blanc
Sterile Juices: Year-Round Convenience
Not quite ready for fresh grapes? Our sterile juices are the perfect option for winemakers looking for convenience without compromising quality. These juices are available year-round, allowing you to make wine on your schedule.
Top Benefits of Sterile Juices:
Consistent Quality: Sterile juices provide reliable results, making them perfect for beginners and experienced winemakers.
Wide Range of Varietals: Explore options like Zinfandel, Merlot, Riesling, and more.
Easy to Use: No crushing or destemming required—just ferment and enjoy!
Winemaking Resources to Support Your Craft
At Musto Wine Grape Co., we know that great wine starts with the right tools and knowledge. That’s why we offer everything you need to make the most of your spring winemaking season:
Educational Videos: Learn step-by-step techniques with our in-depth winemaking courses at WinemakingInstructions.com.
Equipment and Supplies: From fermenters to presses, we have everything you need to get started or upgrade your setup.
Consulting Services: Our experienced winemakers are available year-round to answer questions and guide you through the process.
Get Ready for Spring Winemaking
Spring is a time for new beginnings, and there’s no better way to celebrate the season than by crafting your wine. Musto Wine Grape Co. has you covered if you’re looking to try a new varietal, experiment with blending, or restock your cellar.
Don’t wait—our Chilean grapes, South African juices, and sterile juice options are in high demand and won’t last long. Reserve your order today and get ready to create wines as vibrant and memorable as the season itself.
Introducing Effergran, the effervescent granulated potassium metabisulfite that’s your wine’s best friend during aging! This powerhouse product is a potent antioxidant and antimicrobial agent, designed to protect your wine by rapidly releasing SO2, minimizing oxidation, and ensuring a stable aging process.
Adding Effergran to your wine is not just effective—it’s a bit of a show! Imagine the satisfying fizz of an Alka-Seltzer tablet in water, but for your wine. As soon as Effergran hits the surface, it bubbles and dissolves quickly, effortlessly distributing SO2 throughout your wine. No pump overs, no hassle—just a seamless, thorough integration that keeps your wine in top condition.
Elevate your winemaking process with Effergran, where efficiency meets a touch of fun, all while maintaining the highest standards of professionalism. Cheers to better aging and exceptional wines!
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