Shenandoah Valley of CaliforniaCharles Spinetta Winery and Wildlife Art GalleryIn Honor of Laura Helen Spinetta
If you are a broker, principal, or fellow professional winemaker interested in purchasing quantities of premium wine, click here.Our sister site for brokers, principals, and fellow professional winemakers to buy our family's winegrapes.Business Hours and Map to the Winery. Also look at the "Intersections Guide" so you don't get lost.An online tour of the vineyards, winemaking facilities, tasting room and art gallery, precipitation history, industry links.The wildlife art gallery, wine label collection, original paintings for sale, and more art for sale.Laura's custom framing shop will frame your family heirlooms - make an appointment soon.Current releases of dry reds and "fun and yummy" sweet wines.Current news, our flyer, recipes, and dozens of illustrated stories about winemaking and field work. Good reading!Order form for shipping - you must be 21 years of age.
We built our production building in 1992. Nearly all our equipment dates from 1997 to the present. A roof protects the crush pad and provides a shaded workspace for grapes and staff alike. Hopper Image
Click links to see images. Grapes come in cool. Material Other than Grapes (MOG) is removed. Each load of grapes must pass inspection by winery principals. Bins are weighed (about 1,000 lbs) and dumped slowly into a Lugana 3R Crusher/Destemmer. Berries remain nearly intact after passing through the destemmer, and our crusher is gentle enough to permit whole berry fermentation. We size the cage to the varietal at hand.
Stems and seeds biodegrade in the fields. A Kiber Pump moves berries and juice from the destemmer's sump into the fermenting tanks. Grapes are clean and free from diseases that disturb fermentation. The juice is sent into holding, the cap is pressed out.
Three sizes (1.5", 2", and 3") of variable speed rubber impeller pumps move wine and juice. Pumps of this size and design (M & D Specialties, others) minimize stress on liquid. Multiple pumps simplify work and speed loading of trucks. Pumps Image
Fermentation occurs in four 3,100 gallon (8 ton capacity) and two 6,000 gallon (10' x 10'; 20 ton capacity) fermenters. The tanks are equipped with cooling jackets to control fermentation temperatures. Fermenting Tanks Image
We outfit each tank with a Westec Pumpover Device to gently mix the juice with the cap. We pumpover each tank two to three times daily to extract deep, rich flavors and skin color. Pumpover Device Image
Our Defranceschi MO 55 Membrane Press (20 ton capacity) softly squeezes each load of grapes. A membrane inside the press inflates evenly along the center of the basket for gentle, uniform results. To see the press at work, read the newsletter. Press Image
Juice completes its secondary fermentation in a series of seven 6,500 gallon holding tanks. Each matches the capacity of a food grade tanker. The lees is removed (approx. 400 gal. each), and we ship only premium bulk wine to clients after primary and secondary fermentation. Holding Tanks Image
A gently sloped, paved truck entrance keeps drivers happy. We have plenty of room to turn a truck, and our encroachment onto the county road is nice and wide.

Road Image
Winegrape buyers: click here for grape sales. We have the responsibility as full time, on-site farmers to produce premium crops. Our agricultural and business degrees are backed up by genuinely dirty hands. Our sister site for brokers, principals, and fellow professional winemakers to buy our family's winegrapes.
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Amador County
Order - Wine - Library - Art - Framing - Events - Tour - Map/Hours - Grapes - Bulk Wine - Español
Charles Spinetta Winery, Spinetta Family Vineyards, Zinetta, and the CSW Logo are registered trademarks of Charles J. Spinetta. Unless otherwise specified, all images and copy contained within the domain are Copyright 1984-2019 Charles J. Spinetta. All rights reserved. Charles Spinetta Winery and Wildlife Art Gallery 12557 Steiner Road, Plymouth, California 95669, USA, telephone: (209) 245-3384, facsimile: (209) 245-3386