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lnat includes lar more sophisticated cleaning of the fruit before fermentation, and greater control over fermentation duration and temperature, Pearmund said.
“Other wineries we are associated with can process 10 to 12 tons of fruit a day with three guys,” Pearmund said. “This winery is going to process five tons of fruit a day writh 12 to 14 people. We are going to be very, very hands-on.”
The new winery is entering virtually uncharted territory, Pearmund claims. There is a similar experiment underway in San Francisco, but that winery does not have a tasting room and is more geared to the industry than to individuals, he said.
“There is also a place in New York City that has something similar to this, but there is less involvement by the customer.”
Pearmund and Summerell plan to open Vint Hill Craft Winery this summer, though the tasting room offerings will be from their other wineries — Pearmund Cellars in Broad Run and La Grange in Haymarket.
This fall’s harvest will provide the first grapes for the new winery. The new
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