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Half of Neponset Winery’s production is from fruit grown in Southeastern Massachusetts where the climate and soils produce crisp & fruity white wines. Neponset Winery uses Chardonnay and other grapes tended by one of the best growers in the region. A local winery presses the grapes and the juice is transported to Needham for production. |
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After the juice has settled, owner and winemaker, John Comando, adds yeast and cold ferments the juice in stainless steel to make medium-bodied, fruity wines that maximize the qualities of the fruit and terroir. All white wines are cold and heat stabilized and filtered before bottling. Each bottle is washed, sterilized, filled, corked, and finished by hand to make a distinctive artisanal product. |
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Our red wines are made with a slightly different process. We purchase fresh grapes and frozen grape must from wineries on the west coast. Our Merlot, however, is grown in Rhode Island. We ferment our reds on the skins for 7-10 days at a relatively warm 85-90 degrees. We then gently press the wine from the skins and store it in stainless steel until it’s ready to bottle. Depending on the wine, we may filter it before bottling or bottle it without any fining or filtration. When the wine is ready each bottle is washed, sterilized, filled, corked, and finished by hand to make a distinctive artisanal product. |
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