Our Methods

Domodimonti's production method revolves around the systematic amalgamation of the best techniques and technologies from the Old World and the New World respectively. The objective is to produce wines as naturally as possible without the use of chemical and/or additives to synthetically enhance our wines.

Old World Techniques:

• Manual harvesting to minimize stress and bruising of the fruit.
• Pruning 67% of grape clusters to increase nutrients to the remaining fruit.
• The use of natural yeast.
• The wines are aged in traditional French oak barrels located in Domodimonti’s wine cellar. Depending on the wine, the duration in barrels may range from 3-14 months, after which, the wine is bottled and stored for an additional period of at least three months before being shipped to its various distributors.

New World Technology:

• The entire winemaking process is performed under nitrogen which is generated by ionic exchange, allowing us to handle and later bottle the wine in the absence of oxygen.
• Temperature controlled vats with external insulation jackets allow strict control of the very important stage of fermentation.
• The use of cryomaceration: the grapes are de-stemmed and gravity-fed into stainless steel vats where a quick drop in temperature, from two (2) to five (5) degrees Celcius is maintained. This allows the pulp to absorb aromas otherwise lost to the pomace, which in turn limits the solubility of polyphenols and protects against oxidation.
• The use of First and Second fermentation to ensure the organic and antioxidant properties of the wine are not lost.