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skins are combined and allowed to ferment at 86 degrees for a week so the grapes take on the red color.
When the grapes are.fermented, they are pressed and the juice is aged in French oak barrels for six to eight months. The wines are then bottled and aged for four to five months before they are sold.
The only white wine aged in oak barrels is Chardonnay, which is.aged in Lemoisine oak barrels for a short time. “We don’t over oak our Chardonnay like in California so that the fruity taste remains," Dirgham said.
Besides oak barrels, the Salahis have concrete and stainless steel tanks for the fermentation and aging processes. Oasis is the only winery west of the Rockies using concrete tanks.
“Our concrete tanks were made in Italy for us and are 5 1/2-inches thick,” Dirgham said. “The inside is covered to make it easier to clean, and they are much prettier than the stainless steel tanks.”
The Salahis are using a new technology with their stainless steel tanks. Usually, jackets are used with the tanks to keep the wine cool.
“We are using a new system without the jackets called heat exchanging,” Dirgham said. “In this system, the wine circulates from the tank, through a machine and back into the tank to keep it a certain tefnperature.”
He said that heat exchanging keeps the wine at a constant, colder temperature and stabilizes the wine.
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