Along with playing classical music in the cellar, our vinification is precise and focused on purity balance and complexity. All grapes are hand harvested and processed at low temperatures on the day they are picked.
White grapes are double sorted, destemmed and crushed, and benefit from 1-72 hours of skin contact before they are gently pressed. Small lot spontaneous or organic yeast fermentations take place in a variety of vessels made from wood, glass and stainless steel. All whites are fined only with bentonite and filtered before bottling.
Red grapes are double sorted and destemmed into small fermentation vessels for spontaneous fermentation followed by low pressure pressing. Barrel aging takes place in a variety of American, Slovakian, Hungarian and French barrels.
Aging is precise for a maximum of ten months.
All red wines are bottled unfined and are coarse filtered.
Bottle aging is six months prior to release.