| Ozan employs traditional winemaking methods with small lot fermentation of red and white wines along with controlled aging in premium French and American barrels. Everyone gets involved during the “Crush” season which lasts from August to early October.
At crush, the Ozan winery receives tons of fresh grapes from our vineyard, local southern vineyards and California. White wine grapes are immediately destemmed, pressed, and racked into stainless steel chill tanks for a few days of settling prior to fermentation. Red wine grapes are destemmed, the must is either cold soaked in stainless tanks or allowed to ferment immediately depending on the style. Pressing of the red must takes place after 10-14 days of skin contact.
Most of our wines spend some time in the barrel, either at fermentation or during the aging process. Our premium French and American barrels concentrate wine flavors while expanding the flavor profiles. Ozan’s climate controlled barrel room allows the wine to rest naturally protected from heat, humidity, and sunlight.
While the wines produced are fermented to dryness, care and attention are given to capturing fruit flavors and to enhancing the natural sweetness to produce balanced pleasant tasting wines.
Ozan Cellar Video Tour Link
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