Approximately 100 acre parcel, (40.91 acres planted): 25.6 acres Cabernet Sauvignon, 5.12 acres Chardonnay, 3.18 acres Cabernet Franc, 2.10 acres Syrah, 1.77 acres Merlot, 1.54 acres Semillon, 1.06 acres Sauvignon Blanc, 0.54 acres Viogner.
Soil Type: Hillside: Hambright-Rock / Valley floor: Yolo Loam and Forward Loam
Cooperage: French Oak
The rigorous vineyard program begins with the soil. The Chardonnay vineyards are now more than three decades old and were planted on the forward loam valley floor. The red varietals; Cabernet Sauvignon, Cabernet Franc, and Merlot, are all planted in shallow soil on the rocky hillside; one vineyard benefits from an eastern exposure, the other a western. The fruit for the Pinot Noirs comes from the cooler Carneros and Russian River appellations
Throughout the growing season the vines are carefully monitored. Shoot positioning and leaf thinning done in June keeps foliage up and away from the fruit, thus providing the proper ratio of sun to clusters and insures ripeness at harvest. Cluster thinning reduces the overall tonnage to 1.5 to 2.75 tons per acre (half the normal average in Napa Valley), resulting in concentrated flavor and complexity.
The decision to harvest is based on testing for pH and sugar balance and tasting for ripe flavors. Signorello’s house-style requires ripe fruit, usually picked between 24 and 25 Brix. The grapes are handpicked at night. The fruit is gathered into 30lb. trays so that it will not be crushed under its own weight. Within an hour after picking, the red varietals are de-stemmed, triple-sorted and placed into tanks for cold-soaking. White grapes are gently whole cluster pressed to minimize skin contact and reduce the harsh phenolics.