The coordination between viticulture and winemaking teams is essential when choosing fruit, to achieve the optimum level of _avor and balance in
the wine. The vineyards selected for the Beringer Classics wines are bathed in warm sunshine the majority of the day, to yield the most ripe,
sun-kissed fruit _avors in the grapes.
Winemaking begins in the vineyard and often peaks with the harvest of the grapes that have been carefully tended all year long. Grapes for the
Beringer Classics White Zinfandel were picked at the peak of maturity and brought into the winery for gentle crushing. By keeping the juice in
contact with the grapes’ red skins for approximately three hours, a light blush color was retained. Beringer’s winemakers then used slow, cool
fermentations to preserve the vibrant, fresh strawberry, honeydew, and citrus aromas and _avors.