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During the fermentation process, most of the sugars are converted into alcohol. When the targeted level is achieved, a specially made New York State brandy is added to stop the fermentation. Then the newly made fortified wine enters a 4-step Solera aging cycle in oak casks where white wines gradually darken in color, while red wines become more amber. A slightly higher level of alcohol than that of regular wines and the fact that the yeast is grown in honey creates a rich, long-lived and stable wine.

Aging method in oak casks

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