How the Francis Ford Coppola Winery Makes Its Signature Reds | Eater

"A reserve vineyard in Geyserville blends old‑world, hands‑on techniques with modern automation, as observed during a Dan Does visit. The EVP of production and chief winemaker, Corey Beck, points out cabernet sauvignon vines planted in the mid‑1980s, and a team of skilled pickers performs careful hand harvesting for the higher‑quality lots to minimize leaves and avoid disturbing sensitive branches. After most leaves are removed by hand, grapes go to a crusher designed to break skins without crushing seeds (preventing bitterness), then ferment for about two weeks in open‑air tanks that can hold up to 55 tons. Each tank is taste‑tested before transfer to toasted oak barrels for aging; a secondary (malolactic) fermentation converts malic acid to lactic acid, producing a creamier mouthfeel. The visit also shows the bottling line and the finishing touches—such as the signature gold netting used on the estate’s Claret bottlings—that complete the from‑vine‑to‑bottle process." - Terri Ciccone