From Vineyard to Fermentation: Crafting Our 2025 Barbera

Harvest is among the most thrilling times at Iron Hub Winery & Distillery. After months of meticulous vineyard care, the grapes reach the winery, marking the start of their transformation into wine. In this behind-the-scenes look, Winemaker Spencer Jones guides us through the initial steps of processing our 2025 Barbera. The process begins when freshly picked Barbera grapes are loaded into an auger, which gently guides the fruit onto a shaker table. This step allows our team to carefully sort the grapes, removing leaves and debris to ensure that only the highest-quality fruit progresses. After sorting, the grapes move to the crusher-destemmer. As Spencer explains, the machine first removes stems, then softly crushes the berries to release their juice. The resulting mixture—known as “must”—of juice, skins, and seeds is vital for winemaking, adding color, flavor, and structure. Next, the must is pumped into fermentation tanks, where yeast converts grape sugars into alcohol. This fermentation initiates the development of flavors, aromas, and the distinctive character that makes Barbera so popular. Each vintage tells its own story, and we’re eager to see how our 2025 Barbera matures over the coming months. From hand-harvested grapes to precise processing and fermentation, every step embodies our dedication to creating exceptional estate-grown wines. Follow us as we continue sharing the journey of the 2025 harvest from vineyard to bottle.