Fruit is carefully monitored during the growing season and is harvested only when sugars, acids and flavors are at the optimal levels for wine production.
Our wines are produced with the intention of highlighting the high quality of the fruit we work with and showcasing each unique growing season the Finger Lakes provides us with. We strive for the ultimate balance between flavor, texture, acid and tannin to create the truest expression of the vintage.
The red wines are de-stemmed and gently crushed as soon as the fruit arrives at the winery. The fermenting juice is then punched down by hand numerous times daily to extract color, tannin and flavor from the skins. After fermentation the wine is pressed to tanks for settling and then racked to oak barrels for aging. The resulting red wines are balanced, yet complex, with all the components (fruit, tannins, acids and oak) proportionate and working with each other in the aging process.
When the white grapes reach the winery, they are removed from the stems and crushed. After the juice is pressed from the skins, it is transferred into tanks, where it is fermented. A variety of yeasts may be used depending on the grape varietal and the wine to be made. Fermentations are carefully monitored to ensure that the delicate flavors and aromas are retained. Some of our wines undergo a second “fermentation” known as malolactic fermentation. This conversion transforms the wine's aggressive malic acid into the much softer lactic acid, creating a creamier texture in the wine. After all of the fermentations have been completed, the red and white wines will age in barrels and tanks until they are ready to be bottled.
High quality barrels, stainless steel tanks, laboratory equipment and grape processing equipment allow the team at Rooster Hill to pay careful attention to every detail - from the fruit in the vineyard to the wine in the bottle.