At LOLA, we truly live by the rule that a winemaker is a caretaker. We prefer our grapes picked less ripe-thereby creating wines low in alcohol with great acid structure. We follow natural winemaking with minimal intrusion.
Wine essentially makes itself through the metabolic process of fermentation. All of our wines, including our Pinot Noir, Chardonnay and Rosé of Pinot Noir, are made in this natural style with low-alcohol and an unpretentious elegance; fitting for great everyday drinking wines.
With a unique blend of modern and old-world techniques, LOLA produces wines that are lower in alcohol, have more acid structure and are naturally balanced with oak as a subtle complexity.
The pinot noir grapes are harvested at night in cool temperatures and transported to the winery where the majority of the lots clusters and berries are sorted by hand and crushed and de-stemmed prior to fermentation. The remaining 15% is whole cluster pressed and seperated for future blending. Fermentations are kept cool and long to preserve the bright berry aromas and flavors. After fermentation, the wine is drained off of the skins and transferred to a mixture of old to new french oak. The remaining skins are lightly pressed in an old world basket press and the pressed wine is aged in 3rd year oak. Our LOLA Pinot Noir spends 6 months in barrel before bottling and release.
LOLA Chardonnay is pressed immediately after picking and cold settled overnight at 38 degrees so the solids are settled and separated, then transferred to cement tanks and 3rd year French oak barrels (20%) where we start fermentation.
Fermentations are kept cool (around 78 degrees) to maintain the brightness, and last about 5 – 7 days. After fermentation the wine is racked off the yeast and any extra solids and transferred to stainless tanks where its aged 6 months. The 20% stays in oak and on the solids and yeast where it is mixed frequently and aged for 6 months. After six months the final blend is completed prior to bottling.
LOLA Dry Riesling is harvested in the cool November nights characteristic of Monterey County and transported to the winery where it is immediately sorted and pressed and transferred to stainless tank. The juice is then cold-settled at 38 degrees for 48 hours and then transferred to cement tanks where fermentation takes place. Fermentation is kept cool to preserve freshness. After fermenting all the sugars (100%dry), the wine is then transferred to stainless tanks where it is aged for 3 months before bottling.