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Winemaking Principles

As winemakers we are more stewards than interventionists. Our fermentation and cellar practices are governed by vintage and variety rather than protocol.

We select fruit from attentive, quality-focused growers with unique properties suited for the varieties we craft. Croma Vera is closely involved with our growers throughout the season, with grapes farmed and hand picked to our specifications.

Dedication and attention to detail in the vineyard allow for the wines to express their sense of place. 

Our white and rosé wines are whole-cluster pressed and fermented extremely cold to aid in the preservation of aromatic and flavor compounds that could otherwise be lost.

Our red wines are gently de-stemmed, hand sorted, and cold soaked for two to six days prior to fermentation. Fermentations are carefully monitored so as not to over-extract. The reds are pressed off, settled, and racked to barrel for 12 to 18 months. We select barrel coopers and toasts that complement our vineyards. The reds are aged on fine lees in a reductive state, with minimal oxygen contact until final blending and bottling.

We ferment to dryness producing wines with low residual sugar ranging between .05 and .53 grams per liter. All of our wines are 100% vegan with only the minimal sulfur required to maintain the quality and stability of the wine.

Grape clusters