We don’t use our feet to crush the grapes, despite what people think. No one wants those purple toes. Nah, we use a machine that crushes and destems the grapes. Next we put the grapes in these vats with yeast and let it ferment for a week, then press to get the juice out. The juice goes into the oak barrels for three or four months. We then take the wine out of the barrels and remove the the yeast and sediment that settled to the bottom, put the wine back in the barrel to sit for 5 months and finally take it out to bottle. Bottling is the best part because you get to drink it. We don’t put sulfites in it, so it lasts about three years. These days, we make three different kinds. Everyone in the family gets a case, and we gift it to close friends too. I send it to a lab to get it tested for alcohol, sugar, acidity. I’ve got it all charted out, like any good engineer. I dunno if the memory fades, but it seems every year it seems to get better.