Wine Making Process:
Combining traditional and modern winemaking techniques, the Georgia Winery has perfected its process in producing wines that taste "just like eating the fruit right off the vine!"
To capture the essence of the fruit, we employ our own unique "freeze-fermentation" method. Where other wineries ferment their wines around 50°- 60° Celsius, our winemaker ferments our wines for approximately 6 months to 9 months at around 40°- 45° Celsuis. This special method allows the fermentation process to slow, preserving the natural fruit flavor. This unique process serves as our mark of distinction and contributes to the remarkable popularity of our wines.
When the wine has completed the fermentation process our winemaker tastes every batch to perfection. Different from other wineries, we add very little water and chemicals. Sulfites are low since our organically grown Muscadines are naturally acidic.
Bottling occurs approximately 1 - 2 times per week. Our wine team continues to bottle, cork, and label each batch manually since this process can be faster and more accurate compared to many low-grade, automatic-bottling machines.
Stop by the Georgia Winery for a tour of the winemaking facility and vineyard garden Saturdays at 2 o'clock and 4 o'clock pm. No reservations are required.