The first step in the winemaking processing after harvest is ‘destemming’ which is performed by mechanical means. The ‘destemmer’ carefully separates grape berries or ‘must’ (juice, pulp, skins & seeds) from the stems prior to fermentation.d.

One of our humidity/temperature-controlled barrel aging cellars. Joseph Filippi Winery prefers utilizing American, French and Hungarian white oak barrels for aging of our premium red wines. Each barrel has a capacity of approx. 300 (750 ml) bottles. Oak aging transforms a young wine into a subtle, more complex and balanced wine. During the aging process, the wine interacts with the wood and the barrels permit the introduction of oxygen into the new wine. Controlled amounts of oxygen reduce the harshness while assisting with the wine’s color and stability. In both red and white wines, oak barrel aging produces very specific aromas and flavors. The most noticeable perhaps is the scent of vanilla. Others include tobacco, leather, tea, butter, spice and wood. Depending on the grape variety, terroir and the style of wine we are producing, the length of time the wine will age in the barrel will vary. Bordeaux red varietals (i.e., Cabernet Sauvignon, Cabernet Franc and Merlot) may spend from 12 to 18 months in the barrel. Other reds including Alicante, Grenache, Mourvedre, Sangiovese, Syrah and Zinfandel will spend less time in barrel. Preserving the grape’s fruit qualities and avoiding overpowering the wine with oak is our focus and reflects our winemaking technique.

The Winery entrance, a historic wine cask welcomes you to our winery.