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The 2017 - 2018 winter was not particularly severe with most nights staying above zero and only minor amounts of bud mortality reported. April was quite cool which kept the buds tight but a warm May ushered in bud break and a new growing season. June was fairly typical but overall conditions through July were quite dry, in fact for a few weeks the region was under a low-level drought warming. August was very warm and humid with overnight lows way above average and on August 14th-15th the southeast corner of Seneca Lake received over 11 inches of rainfall, causing widespread damage. The wet weather continued straight through September and October with hardly a meaningful reprieve. The poor weather increased disease pressure dramatically, presenting challenges not seen in many years.
Harvested on October 10th at 17.8 Brix, the grapes were sorted, destemmed, pressed, cold settled, chaptalized to 21 Brix and tank fermented with VIN 13 yeast at 58F. After primary fermentation was complete, the wine was left in contact with its gross lees till April 22nd, for a total of 6 months of lees contact. The wine was filtered then bottled on June 25, 2019.
A lot of people fall in love with the idea of becoming a winemaker —
and a honeymoon is probably one of the most typical moments to have such fantasies! But most of us don’t then come home and become successful winemakers. That’s the story of Vinny Aliperti, winemaker and owner of Billsboro Winery. He’s been making wine now for over 20 years. Together with his wife Kim, a long-time wine enthusiast and manager of operations, the two own and operate Billsboro Winery.
A century old barn is home to their main tasting room and sits on an idyllic 60 acres overlooking the northern end of Seneca Lake, in the Finger Lakes region of New York. Surrounded by century-old walnut trees, terraced fields and a deep wooded ravine, the property is a tranquil place to live and work.
Don’t let their laid-back, humble demeanor fool you, they are making serious wine— their dynamic approach has earned praise both locally and nationally.
Here at Billsboro we try our best to minimize our impact on the environment: from buying sustainably farmed grapes, sourcing our electricity from a local solar farm, to using compostable products at our events, we are conscious of our choices. With the understanding that as business and communities grow, the environment can suffer, we do our best to support organizations that are mindful of their environmental impact and those who actively work to mitigate these issues.
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