Surrounded by the warm waters of Rhode Island Sound, the island is insulated from late spring frosts that can nip emerging buds. But while the climate is favorable, the crop isn't labor-free. From early spring, vines are trained to a trellis of vertical wires, and the leaf canopy is pruned by hand to keep the grapes exposed to the sun. Although grapes like well-drained soil, a drought means water trucks must travel the rows to keep the vines from shriveling. The soil is monitored for nutrients and acidity, and sharp eyes watch for blights and pests that can devastate a crop.
Yeast is added to turn the natural sugar into alcohol.
For drier wines, fermentation continues until all sugar is converted, but for semi-dry wines, fermentation is halted with chilling. Work doesn't slow after the harvest. Initially, the vineyard produced a modest 1,000 cases of wine annually. An agricultural restriction on the land ensures it will never be developed. A similar arrangement is being considered for another large parcel adjacent to the vineyard.