Zenaida Cellars

Our wines are made using only the highest quality fruit from our estate vineyard and our small group of Paso Robles AVA growers. The vines are meticulously preened and thinned to ensure even ripeness throughout. At harvest, the fruit is hand picked and brought into the winery in the cool of the early morning. We process the fruit without the use of pumps or augers, thus eliminating excess handling. The grapes are de-stemmed, not crushed, chilled and then fall directly into small, open top fermenting bins below. The bins are then wheeled into the winery to settle and begin fermentation. We utilize whole cluster and carbonic maceration during fermentation. The fermenting must is mixed by hand two-three times daily to ensure superior color, structure, and balance of the finished wine. Our red wines undergo extended maceration and are pressed to select French oak barrels or puncheons to age approximately 18 months before bottling.