A dirt road twists along fenced-in fields of grazing cows. Beside it, a stream travels. Behind a house and a small barn-like building, rows and rows of grapevines line the hill. This is Kolln Vineyards.

With six acres of French hybrid and American grapes growing in their backyard, Jack and Martha Kolln produce about 4000 gallons of wine each year.

"Pennsylvania is not noted for its wine, but it is getting better," Mr. Kolln said.

The orchard, planted in 1971, took about five years to produce well, Jack Kolln said. The vineyard, located on Highway 550, between State College and Bellefonte, now has grown to about 4000 vines, he added.

The grape types include Steuben, Delaware, Aurore, Foch DeChaunac, Rosette, and Seyval Blanc. All eight of the wines produced are blends except for Seyval Blanc.

Harvesting for the wines begins in September or October, Jack Kolln said. The main steps in wine producing include de-stemming the grapes, plunging out the juice, allowing it to ferment in large tanks, filtering out sediment, bottling the wine and then corking and labeling the bottle.

Dry reds are stored in barrels for two years before bottling, and white wines age in bottles for one year before sale, he said.

On a warm March afternoon, the grape vines look spindly and bare in the sun. They appear like small tree branches stuck into the ground. But even while the vines lay dormant, Mr. Kolln is not idle.

He bottles and labels the wine in the non-harvesting season. The vines must be pruned by the first of May, he added.

"There is always something to do," said Jack Kolln, who is retired from the University faculty. "I can work outside, inside, with people or by myself. There are many different facets."

An advantage to owning a business is the ability to set hours, Jack Kolln said. But, because of the volume of work, these hours are usually long, he said.

Martha Kolln, an English professor at the University, joins her husband with the vineyard work on the weekends. She also prepares the paper work and advertising involved with the business.

But the Kollns do more than make wine. Tours of the winery are given to regular customers as well as restaurant and hotel management students from the University, Jack Kolln said. The agricultural department brings farmers from other countries to visit the vineyards. This year, the Kollns will also host the Second Annual Father's Day Arts and Crafts Fair at the winery.

"The winery has improved since it started," Jack Kolln said. "We are learning to do things with advanced equipment," he added.

Jack Kolln started making wine as an amateur in his basement.

"It all started when my wife gave me a wine-making kit," he said laughing.

The Kolln's bought their farm in 1971 and decided to plant grapes.

"One thing lead to another," Jack Kolln said.

"It started small and got where it is with hard work," Martha Kolln said. "We want to keep it a one-person enterprise. We want it to remain fun. If it gets too big it won't be fun anymore."

The Kollns have entered all eight of their wines in the Pennsylvania Wine Association competition -- in which Pennsylvanian wine producers can compare and complement each other's entries.

"During one year's competition, seven of our eight wines won medals," Jack Kolln said.

Dry and semisweet versions of their red, white, and rose blends, along with Seyval Blanc, can be found at state stores as well as area restaurants including Charley's Cafe, 112 Sowers St., Joey Z's, 129 S. Pugh St., and Jethro's, Cato Drive and Route 26.

One of the wines served at the newly-opened Training Table, 1031 E. College Ave., is Kolln's Seyval Blanc.

"It is a good product," said General Manager Doug Wagner, adding that he believed customers will enjoy the wine. Many visitors from out-of-state like to experiment the local wines, he added.

The Tavern Restaurant, 220 E. College Ave., has been serving Kolln wine for about nine years.

"We like the wine because it is a good wine and it is made locally," said John Leedy, a partner in the restaurant.