All the fruit was harvested exclusively from our two Estate mountain vineyards. Trinity Ranch straddles the Sonoma/Napa county line high in the Mayacamas Mountains while the home block we call Poggio alla Pietra is on Cavedale Rd on the Sonoma side of Mt Veeder. Yielding only two ton per acre the fruit is consistently ripe, concentrated and possessing the classic characters expected from a mountain wine.
Classic Bordelaise techniques are employed at Petroni Vineyards when making Cabernet Sauvignon. The fruit is destemmed and crushed to tank where following a warm ferment with regular pumpovers the resulting wine sits on the skins for extended maceration of over four weeks. During the 18 months in barrel the wine is racked out and returned several times to help the tannins evolve and remove sediments allowing the wine to be bottled unfiltered. The resulting wine has fine tannins, firm structure and opulent fruit expression.