September 4, 2014
Cella Wines owner Carlos Cella and his friend and neighbor Dick Heesch dump grapes into a machine that removes stems. (Courtesy)
Stories this photo appears in:
KINGMAN - Carlos Cella carefully eyes the precise measurement of sugar content in 25-gallon tubs of grape peelings and juice fermenting at 66 degrees in a temperature-controlled casita, part of his 10-acre property in Valle Vista where he operates Cella Winery.