This whole process takes place on the mezzanine level of the winery, located directly above the fermenting tanks so that only the force of gravity carries the grapes to the tanks. Skins and seed are never pumped with the juice during the winemaking process. The grapes at Opus One are handled so gingerly that what may take 10 minutes at another winery, takes 10 hours here. To maximize color and flavor extraction, primary fermentation and extended maceration take place in temperature-controlled stainless steel tanks. The free-run wine then goes to barrel.
Small basket presses accomplish the pressing of the pomace.
The long, gentle pressing cycle takes approximately two hours for each basket of pomace. Opus One spends 18 months in new French oak. During that time, Opus One undergoes six rackings. At the first racking, the winemakers compose the blend. Subsequent rackings gently clarify the wine.