[4] Gloria Ferrer's head winemaker is Kyle Altomare[5] and the vineyard manager is Brad Kurtz.

Working with UC Davis they started three clonal tests on the two varietals and have since studied over 40 Pinot noir and Chardonnay clones to date.

Legume cover crops are planted in the vineyard to convert nitrogen for the vine use, as well as serving as homes for beneficial insects.

[8] The wineries sparkling wines are made from a blend of Chardonnay and Pinot noir grapes, which are created by the traditional méthode champenoise.

[9] Gloria Ferrer's Royal Cuvee is made from 67% Pinot noir and 33% Chardonnay it incorporates strawberry, raspberry, apple and lemon.

Pinot noir clones are experimented with by Iantosca and Crumly, who seek to find the right grapes for their Carneros land.

The Rust Rock Terrace Pinot is from certain blocks of wines on the uppermost hillside of the Circle Bar Ranch vineyard, which has a volcanic ridgeline that provides strong growing conditions.

The red tile rooftop and stucco walls are a throwback to the Ferrer family 11th century farmhouse in Sant Sadurní d'Anoia.