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Cuvaison's Carneros Winery:


In 2004, a state-of-the-art winery facility was developed amidst the rolling vineyards of our Carneros Estate (see photo at right). Since it's debut, 100% of Cuvaison wines have been hand crafted here.

Cuvaison's historic winery location remains in Calistoga, where it was originally founded in 1969. This facility is now solely been used for "custom crush" operations in order to help small producers in the Northern Valley.

The new Carneros winery enables us greater flexibility and control of the winemaking process, so we never have to compromise.


Overview of the Carneros Winery & Equipment:


Crush Pad:

• Two tank presses for whole cluster pressing white grapes

• Basket press for all red wines

• Cluster sorting table followed by destemmer and an
  optical berry sorter


• 36 small stainless steel open top fermenter tanks; half of    them are 1,600 gallons (5 ½ tons), and the other half 1,900  gallons (6 ½ tons)

• Pneumatic punch down for all gravity fed open top fermenters

• 12 closed top fermenters; four different sizes ranging from 1,200 to 4,000 gallons in size

• Four independently temperature and humidity controlled barrel rooms for fermentation and aging

• Hot and cold glycol used for ideal temperature control during fermentation

• 5,000 barrels storage capacity

• Our own bottling line enabling full control from bin to bottle