These two terms are interchangeable. When crushing & pressing you are not only retaining juice but the pulp, skin, and fiber that makes up a grape. Crushing is done before the fermentation process, free-flow juice will release from the grapes to turn the crushed mix into a liquid we call a wine must.
Once the wine must has fermented for around 5 to 7 days it is then time to remove all the solids. This is when you'll see a winery pull out the grape presses and start pressing the wine must. Stabilizing is an important factor because you don't want to cause any fermentation again. Aging is a term you hear a lot and it all depends on the wine that is being opened.
Once the wine must has fermented for around 5 to 7 days it is then time to remove all the solids. This is when you'll see a winery pull out the grape presses and start pressing the wine must. Stabilizing is an important factor because you don't want to cause any fermentation again. Aging is a term you hear a lot and it all depends on the wine that is being opened.
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The winery has been located on North and Academy avenue since the 1890's. Our logo, the pheasant has long been a trademark of the Gibson Wine Company. The late Bob Gibson, who was founder and principal owner of Gibson Wine Company, for many years was a renowned bird fancier and maintained the largest privately owned collection of rare and exotic birds in the United States.
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Located in the fruit basket of the world, Sanger California. Our winery has been producing wine since the early 1900s. Gibson has made significant upgrades to equipment and infrastructure throughout the years to serve as a stable bulk winery. The upgrades that we have made have transformed our facility in order to produce quality California wines.
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