The winery is constructed of massive limestone blocks, each weighing over 2,000 pounds, along with refrigeration panels in the large barrel room and tank room, which houses our open-top, stainless steel fermenters, pictured below.
The winery is designed to follow traditional winemaking techniques. The process is labor intensive and very much "hands-on." Our grapes are handpicked early in the morning and then taken back to the winery where they are destemmed and gently crushed. We cold soak the must for a few days, then, when fermentation initiates, the caps are hand plunged 3 to 4 times daily. Once fermentation is complete, we use a traditional Basket Press to achieve a gentle pressing.
The barrel room is atmospherically controlled at 58 degrees F year round to maintain the quality maturation of barreled wine. We use only premium French oak barriques (225 litres).
At Stone House we believe excellence in winemaking is about exploration and integrity.