Student interns in the Wine and Viticulture program have been hard at work processing more than two tons of Pinot noir grapes from Cal Poly’s Trestle Vineyard. The grapes that will be used for the Cal Poly Rosé went directly into the press to get the juice, along with a little bit of red color from the skins. Several graduate students are also using the latest harvest for research under the guidance of Professor Federico Casassa. Watch a small video highlighting harvest here.