The Rafanelli family is now in its fourth generation of growing grapes and making wine in the Dry Creek Valley. They are small and family-operated, and the focus has always been on quality over quantity. According to Rafanelli: "The best vines are hand selected each year from the terraced hillside vineyard just south of the winery. The grapes are hand picked, carefully sorted, and then fermented for an extended period of time in a small open top tank with manual punch downs every four hours. After fermentation and a light press, the wine is placed in new French oak barrels for three years."
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