Devotion is the word that best describes the intense attention the vineyards and wine receive to produce limited quantities of world-class wines. We blend classic French wine making methods with Napa Valley fruit to achieve lush, concentrated, complex fruit flavors and balanced structure. Our goal is to create wines with early accessibility as well as the potential to develop additional complexity as they mature.
Signorello Estate’s style of winemaking is based on the idea of “winegrowing” described by a French word “Vigneron.” It means that everything done in the vineyards is intimately connected to the winemaking. Our winemaker is also our vineyard manager while the entire winemaking team also is responsible for growing and harvesting the grapes.
Crafting our red varietals into wine starts the moment the grapes reach the crush pad. Just harvested grapes ascend the first ramp, passing under the eyes of the crew who discard leaves and other non-grape matter. After being de-stemmed, the grapes are gently rocked to discard tiny, unripe berries. The final ramp carries the grapes past the eye of eight more workers hand-sorting for under or overripe fruit. Only the most perfect estate grapes make it to fermentation.
Once sorted, the grapes are put into four and eight-ton fermenters and cold-soaked to extract significant color and tannin before fermentation actually begins. The cap, (skins and pulp that rise to the surface during fermentation) is pumped over twice per day and the wine goes through extended maceration periods to allow for a more natural balance of fruit and tannins. The wine is then racked into French oak barrels (medium-plus toast from Saury, Nadalie, Tarransaud, and Darnajou).
The white varietals begin barrel fermentation with the grapes’ own native yeast which produces a wine with more complexity, individuality and personality plus a broader, creamier texture. After two to four weeks – when alcoholic fermentation is complete – 50% of the Chardonnay is inoculated and undergoes malolactic fermentation in barrels. The Sauvignon Blanc and Semillon are not inoculated for malolactic fermentation.
The Cabernet Sauvignon is racked selectively, approximately four times before bottling. The white wines are also selectively fined and racked just before bottling. This careful handling allows the wines subtleties and finer nuances to stay intact. All of the wines are bottles without filtration
The time the wine spends in the oak barrels varies according to varietal. Cabernet Sauvignon remains in the barrels an average of 22 months while the whites remain in barrels for approximately 11 months. We do not filter our wines before bottling.
All of our wines are estate grown, produced and bottle by Signorello Estate. Learn more about our Padrone, Cabernet Sauvignon, Syrah, Hope’s Cuvée Chardonnay, and Seta. As well as our Athena and Alessandra, named after the third generation of the Signorello family.