Our wines are made in a 19th-century winery built in 1888 by Jesuit Fathers who for nearly 100 years made Novitiate Wines in these same cellars. Inside the 18-inch thick hand-hewn stone walls of the winery our winemaking team uses the latest tools available to make wines that allow the fruit from each vineyard to fully showcase its "terroir".

It all starts in the vineyard where our winemaker, Bill Brosseau, works with our growers to balance the vines so they produce rich, flavorful, and nutritionally healthy fruit, without over or under stressing the vines.

TESTAROSSA'S SPECIAL CHARDONNAY WINEMAKING TECHNIQUES:
In the cellar, we use native yeast fermentations in 60 gallon French oak barrels, malolactic fermentation, and special innovations that yield uncommonly rich Chardonnays.

TESTAROSSA'S SPECIAL PINOT NOIR WINEMAKING TECHNIQUES:
All of the fruit is carefully hand sorted, and a gravity flow process is used throughout fermentation. In the cellar, we do an extended pre-fermentation cold soak, and then use a special strain of yeast in our small custom designed 5-ton stainless steel fermentors.

TESTAROSSA'S SPECIAL SYRAH WINEMAKING TECHNIQUES:
All of the fruit is carefully hand sorted, and a gravity flow process is used throughout fermentation. For Syrah, we do an extended pre-fermentation coldsoak, and different from Pinot Noir, our winemaking team utilizes a combination of traditional punch downs mixed with more oxygenating pump-overs which are critical for this varietal.