High quality farming, high quality wine

Our fermentation process is centered around the idea of letting the grapes do what they are going to do. Our secret? We highlight the vineyard itself. At Rancho Maria we use a process called native yeast fermentation. This means that the yeast we use has only grown on the grapes in our vineyard, rather than purchasing synthesized yeast from a catalog.
Our yeast is the flavor profile of our entire operation, so we take our farming practices very seriously. We use only organic, biodynamic, natural farming practices to ensure we produce the highest quality yeast we can. The result: our yeast is so active that our grapes typically start to ferment anywhere from two days to two hours. That fermentation process typically lasts between four to eight weeks. From there, the wine is barreled and then sits on the grape skins for approximately two years.