During the summer, the vines must be sprayed for insects and mildew. In August comes the harvest, after which the vines go dormant and are allowed to rest. The fruit is crushed, and then pressed, a half-ton at a time. After the fermentation process, the wine is pumped into storage, and later into final bottling. From May until December, the winery's busy season, visitors return to Weston in large numbers to sample a variety of wines before they buy.
Large groups can schedule wine tasting parties, too.
For these, cheese and sausage is served with the bread and wine. The choices are bountiful-and a bit difficult to make. The Pirtles make a variety of wines, including dry reds and whites, to more mellow wines, to satisfy all tastes. A honey wine, called mead, is back in production. Pat Pirtle's job as hostess is handled with great professionalism.