A small, family owned and operated winery that specializes in high quality, food friendly wines. Fratelli Perata means Perata Brothers in Italian and is named for the owner Gino Perata and his late brother Joe Perata. To produce high quality wines that pair with many types of foods and can be aged for many years. The winery uses only its own grapes in order to ensure top quality. Total annual case production is approximately 2000 cases, although production varies based on rainfall.
Located off of Highway 46 West in Paso Robles.
- Focused on making heavy, full-bodied, food friendly wines.
- Meeting / Conference Facilities:
- Wedding Facilities:
- Picnic Facilities:
- Dog Friendly:
- Winery Tours:
- Wine Tasting:
- Art or Architecture:
- Organic / Biodynamic:
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- Lodging / Bed & Breakfast:
Gino was earning a master's degree in sociology at Washington State University and making wine in his dorm Joe and Gino Perataroom when he met his wife, Carol. Carol grew up in the Seattle suburbs. Following graduation and marriage, the Peratas were lured away from the halls of academia by a desire to return to Gino's agricultural roots.
Gino and Joe come from a family particularly fond of wines that are big and red. They believe that to make great wine, one must have great grapes. Starting in 1972, they began a serious effort to locate an ideal vineyard site. Beginning as far north as Washington State and continuing all the way to Temecula, California, every area was personally visited by one of the brothers.
Practices & Techniques
From the one-half ton bin, the grapes are destemmed and placed in 1 1/2 ton open top fermenters for primary fermentation. The cap formed during this stage is punched down by hand four times per day for greatest skin contact. We extract color and flavor from the skin by this process.
After eight to up to fourteen days, the pressing begins. This is done in a stainless steel bladder press, with pressure only up to 1 1/2 bar. Higher pressures cause harsher, bitter wines and we don't/won't make a second label wine. The wine is pumped to oak barrels to finish fermentation. The pomace is spread in the vineyard, acting as a fertilizer, to complete Nature's cycle.
Over the course of years, both the vines and our winemaking techniques have matured. Gino Perata pressing grapesExperience has been a good teacher. Every vintage has its challenges and rewards. After twelve years of commercial crushes, we have blended tradition and science, refining our cellar methods to suit the demands of our exceptional terroir.