Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 9 · column 3 of 6 · from the scan, no model involved
By BRUCE SLOANE
Rappahannock Newi Staff Writer
“It’s one of the best vintages we’ve had,” said viniculturist and winemaker A1 Kellert. He gazed at the rows of grapes and the busy pickers at his Gray Ghost Winery in Amissville.
Kellert and his wife Cheryl have been harvesting grapes at their Amissville home since 1986. In prior years they’ve sent the grapes off to other wineries to produce the finished product. This will be the first year they’ll make wine at the home vineyard.
'The 1993 Riesling
should be
exceptional'
-Al Kellert
Although wine has been produced for thousands of years, it requires specialized equipment today to ensure the quality and uniformity of each and every bottle.
After the grapes are picked and weighed, they are run through the de-stemmer to remove other parts of the plant. Grapes for white wine are pressed to remove everything but the juice, and put into a holding tank for 24 hours to settle. They are then placed in another tank to which yeast is added for fermentation, and they may remain there for as much as 8 months for white wines or two years for red. Temperature is carefully controlled throughout the process. The grapes for red wines are
91.1%