3911 Bayshore Rd.

North Cape May, NJ 08204

Ph: (609) 884-5591

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© Copyright 2013 Turdo Vineyards and Winery 

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How We Make It

TURIS wines are 100% estate grown. The grapes are harvested by hand at peak maturity starting in mid-September for the white varieties, and ending in early November for the reds.



The white grapes are de-stemmed and crushed the same day they are harvested, to retain their fresh flavors and aromas. The juice is settled for 24 hours and then the must is

inoculated with a yeast strain that brings out the best of the fruit. The must ferments at cool temperatures for about a month until all of the sugars are used up. Once primary fermentation is complete, the new wine is racked off the lees, into stainless steel containers until next spring when the wine is fined, filtered, and bottled.



The reds are made a little different from the whites. The grapes are de-stemmed, crushed, and fermented in the skins ranging from 1 week to 4 or more weeks depending on the type of wine. It is then pressed and moved to stainless steel tanks to settle.



After 1 to 2 weeks, the wine is transferred to oak barrels. Depending on the variety of wine, it will age anywhere from 5 months to 3 1/2 years. During this time all wines are monitored and checked on a bi-monthly basis.



 

Why Cape May?



To have great wines, you have to start with great grapes....It took a lot of research to find a suitable site to grow vinifera grapes and at the same time, remain in New Jersey in order to stay close to family and friends.



Cape May was chosen because of its proximity to both the Atlantic Ocean and Delaware Bay, creating a microclimate that is perfect for growing vinifera grapes. Therefore, the grapes grown in this vineyard enjoy a more leisurely ripening process with longer hang time on the vine. Cape May has close to 6 extra weeks of grown season compared to northern and central New Jersey.

Also, Cape May's sandy soil provides excellent water drainage. As a result, the vines focus their nutrients and energy on the grapes, rather than finding a steady source of water. The final results are grapes that are able to achieve full maturity and wines capable of reaching their highest potential.