Step in to Marc Cellars and you are transported to a simpler time. Behind our cellar door, we're applying old-world traditional winemaking techniques to exemplary fruit sourced from the finest vineyards in California. Minimal handling, cold soaking, and open top fermentation are just a few of the methodologies we utilize to bring each wine to its ultimate expression.
Four our Pinot Grigio we focus on cool: cool climate fruit is harvested during the chill of the night then fermented for 12 days at 60 degrees.
Our Chardonnay is another cool customer, sourced from chillier regions across the Sacramento River Delta and San Joaquin Valley, as well as vineyards on the North and Central Coasts.
Pinot Noir gets the luxury treatment—fruit from Sacramento and the San Joaquin Valley is delicately pressed, cold soaked, and fermented in open top fermenters for plush tannins.
Our Cabernet Sauvignon flourishes in climates with warm days and cold nights, and it evolves through warm fermentation and oak aging.
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