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The Preston family, in fulfillment of a long-time goal, broke ground for their winery building in the spring of 1976. The first crush, approximately 190 tons, got underway in late September of that same year. The white wines were allowed limited skin contact and then cold fermented in jacketed stainless steel tanks to maximize fruitiness and varietal character. The red wines were fermented in open stainless steel tanks and allowed to "dry out" on the skins to maximize color and flavor extraction. Controlled fermentation with pure yeast strains is an important element of Preston's winemaking style. Barrel aging in Limousin, Alliers and Nevers (French) oak, adds a desirable degree of fullness and complexity to Preston's dry wines, while the semi-dry wines are aged and finished in stainless steel cooperage. Careful grape culture with a critical eye on crop levels and control of pests and diseases brings truly outstanding fruit in the Columbia Basin. Preston Wines have been rated among the finest in the world.