On this episode, I talk wine with Rosie Fierro of Rosa Fierro Cellars in Livermore CA who is hosting her Grand Release Party on Dec. 9 located at 5937 Graham Ct, Unit B in Livermore, CA.
For more on the winery: www.rosafierrocellars.com
My goal is to make big, bold beautiful wines with rich depth and complexity. I begin in the vineyard, choosing and harvesting only the best quality fruit at peak ripeness. The fruit is hand picked according to my direction, crushed whole berry and cold soaked with dry ice for up to five days to intensify the color and body of the wine. I use several different types of yeast to add depth and complexity to the wines. After initial fermentation, the wines go through an extended maceration to extract rich colors, aromas and flavors. The wines are gently pressed directly to barrel, where they are stirred on the lees for several months during and after secondary fermentation. They are patiently aged in French, American and/or Hungarian oak, depending on the varietal, until they are ready for bottling. The wines are aged in the bottle for several months to several years before release.