57
environment for vine growth and fruit maturation, which the
Donati family has found makes a significant difference in both
the local environment and the ultimate grape and wine quality.
To create the intense color and flavor for which Donati wines are
known, red grapes are de-stemmed and pumped directly into
the fermentation tanks. Both static and open-top fermenters
are used, and then the red wines are aged for 12-18 months in
a combination of both French and American oak barrels from
a select group of coopers. The red wines are bottled un-fined
and unfiltered to preserve the natural flavors and aromas of
the grape varietals. White wines benefit from a gentle whole
cluster press, and then the juice is immediately transferred
to stainless steel fermenters for a 24-hour cold settling. The
white juice ferments for approximately 30 days at 55 degrees
Fahrenheit until dry, yielding no residual sugar. Post primary
fermentation, the whites are fined and filtered before being
botted the following spring to preserve the aromatic qualities
in each variety.
Head winemaker Briana Heywood joined the Donati Family
Vineyard team in 2016, transitioning from previous position
as an enologist at neighboring J. Lohr Vineyards & Wines
for seven years and internships at Eberle Winery and E. & J.
Gallo Winery before that. In 2009, she earned her enology
TOP LEFT: Jorge hard at work during harvest -our favorite time of year–in the
barrel room.
TOP RIGHT: Donati Family wines aging to perfection.
BELOW: Receiving high quality Central Coast fruit during harvest.
Photographs courtesy of Donati Family Vineyard, Inc.
