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<td bgcolor="#FFFFDF"><font face="Arial, Helvetica, sans-serif" size="4" color="000099"><b>The
Grapes</b></font><br>
<font face="Arial, Helvetica, sans-serif" size="3">The Coturri Estate Vineyard
is CCOF Certified. At Coturri <b>no</b> pesticides, fungicides, or herbicides
are <b>ever</b> used on the Estate vineyard grapes, and it is certified
by the <a href="www.ccof.org">CCOF</a>. No SO2 There is no inoculation
with sulfites, yeast cultures, no use of concentrates to boost sweetness,
no added water, acids, or other unnatural manipulation of the wine. </font></td>
<td width="100%" bgcolor="#FFFFDF"> </td>
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<td align="right" bgcolor="#FFFFDF"><img src="images/winemake_02.jpg" width="99" height="105"></td>
<td bgcolor="#FFFFDF"><font face="Arial, Helvetica, sans-serif" size="4" color="000099"><b>The
Crusher/Destemmer</b><br>
</font><font face="Arial, Helvetica, sans-serif" size="3">Coturri's stemmer-crusher
is carefully designed to slowly crush the grapes, avoid cutting stems, crushing
seeds, or macerating the grapes while it destems and breaks the skins. The
resulting "must" falls by gravity into an open fermentation tank.</font></td>
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<td align="right" bgcolor="#FFFFDF"><img src="images/winemake_03.jpg" width="99" height="81"></td>
<td bgcolor="#FFFFDF"><font face="Arial, Helvetica, sans-serif" size="4" color="000099"><b>Natural
Fermentation</b></font><br>
<font face="Arial, Helvetica, sans-serif" size="3">The "must" goes into
classic, open fermentation tanks which are instantly covered with clean
white sheets. The 1 ton straight-sided redwood tanks will ferment for a
week to ten days. At Coturri Winery we use the natural yeasts living on
the grape skins to turn the sugars into CO2 and alcohol.</font></td>
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<td bgcolor="#FFFFDF"><font face="Arial, Helvetica, sans-serif" size="4" color="000099"><b>Traditional
Basket Press</b></font><br>
<font face="Arial, Helvetica, sans-serif" size="3">Two fermentation tanks
of "must" are bucketed out by hand into a traditional basket press and the
new wine runs freely out directly to the barrel. The remaining "must" is
then lightly pressed out, producing approximately 150 gallons of wine. Traditional
basket pressing does not have any of the bitter qualities of a horizontally
hard-pressed wine. </font></td>
<td width="100%" bgcolor="#FFFFDF"> </td>
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<td bgcolor="#FFFFDF"><font face="Arial, Helvetica, sans-serif" size="4" color="000099"><b>French
Oak Barrel Cooperage</b></font><br>
<font face="Arial, Helvetica, sans-serif" size="3">Coturri wines will age
in reconditioned 60 gallon French Oak barrels for 12 to 24 months. During
this time, the wines will be moved from barrel to barrel, a process called
"racking" that adds air to the wine, separates out sediment and clarifies
it. Constant evaporation necessitates that the barrels be topped with wine
from the same batches.</font></td>
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<td bgcolor="#FFFFDF"><font face="Arial, Helvetica, sans-serif" size="4" color="000099"><b>Hand
Bottling</b></font><br>
<font face="Arial, Helvetica, sans-serif" size="3">Coturri wine is bottled
by hand and aged again in the bottle for several months before it is shipped
out to the consumer. </font></td>
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<td align="center" nowrap><font face="Verdana, Arial, Helvetica, sans-serif" size="2" color="#660000"><b>C
O T U R R I W I N E R Y</b><br>
<font size="1" color="#000000">6725 Enterprise Rd. • PO Box 396 •
Glen Ellen, CA 95442<br>
toll free: 1-866-COTURRI (1-866-268-8774) • tel: 707-525-9126
• fax: 707-542-8039<br>
© 2000, 2001 Peter, Paul & Lissie / Coturri Winery. All rights
reserved</font></font></td>
<td align="center"> <font face="Arial, Helvetica, sans-serif" size="2"> <a href="mailto:stgeorge@ap.net">CONTACT
US</a><br>
<font size="1">Please give us <br>
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