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The Italian-made tanks are half the price of stainless steel, “even though they come from sooo far away,” Mrs. Salahi noted. “They weigh five and a half tons apiece. That’s the only drawback,” she added, laughing. “Once they’re installed, you can’t rearrange the furniture!”
Corrine points to the winery itself as another component of the temperature control system. The downstairs portion of the building, tucked half into the ground, has concrete walls and ceilings nine inch thick. Even during last week’s record breaking heat, the interior was cooly comfortable.
The white wine is aged in the concrete tanks; the red in oak barrels. “We usually keep the red in oak for six months but there’s no set rule on how long it must stay. The older the barrel, the longer it takes for the oak flavor to permeate the wine. We start tasting it after six months and when its ready, we take it out,” Corrine said.
Next year, the Salahis will experiment with aging part of their chardonnay harvest in oak for the first time. “Oaking of white wanes is a California style. Winemakers don’t do it in Italy and France. White wine is extremely light, very fruity, delicate. The
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