Winemaking at Ponzi Vineyards

Since our founding in 1970, Ponzi Vineyards has practiced winemaking that is grounded in a remarkable balance between innovation and tradition. In the cellar, gentle handling and a deep respect for varietal integrity are the foundation of our winemaking philosophy.

Acting on her observation that wine quality is enhanced by a variety of influences, Winemaker Luisa Ponzi experiments with grapes from various elevations, soil types, clones, spacing and trellis systems. All these variables give her a beautiful palette of flavors, structures, aromas and textures to create the final blends.

The winemaking process begins with careful, attentive hand labor, picking and sorting by hand to ensure that the fruit selected is of the highest quality and in the best possible condition.

The use of gravity is integral to Luisa's winemaking practices. "Gravity flow" eliminates unnecessary use of forceful pumps or pressure to move the wine from one stage to the next, which is critical in preserving varietal character and retaining every bit of fruit and aroma. Gravity is utilized from grape to bottle in every step of the process.

Ponzi Vineyards' white varieties are pressed whole cluster to retain the freshness and varietal character while avoiding any harshness resulting from the use of a crusher. The reds are destemmed without crushing to protect and retain the effects of whole berry fermentation. Native yeasts are encouraged as well as spontaneous malolactic fermentations.

Barrels are all of French origin, purchased from a variety of coopers whose select toasts and forests are tailored to the special characteristics of our vineyards.

To learn more about our winemaking, read the biographies of Luisa Ponzi and Dick Ponzi.