Jason Joyce, winemaker at Calcareous Winery in Paso Robles, "punches down" grape skins into fermenting juice Tuesday, Nov. 5. The three-ton vats of zinfandel must be punched down twice a day during early fermentation.
Jason Joyce, winemaker at Calcareous Winery in Paso Robles, "punches down" grape skins into fermenting juice Tuesday, Nov. 5. The three-ton vats of zinfandel must be punched down twice a day during early fermentation. dmiddlecamp@thetribunenews.com
Jason Joyce, winemaker at Calcareous Winery in Paso Robles, "punches down" grape skins into fermenting juice Tuesday, Nov. 5. The three-ton vats of zinfandel must be punched down twice a day during early fermentation. dmiddlecamp@thetribunenews.com