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 to 72 hours of skin contact before they are gently pressed. Spontaneous or organic yeast fermentations take place in small lots using a variety of vessels – from wood to glass to stainless steel – to build complexity. All of our white wines are vegan friendly.
Red grapes are double sorted and destemmed into small fermentation vessels for spontaneous fermentation followed by gentle pressing. Barrel aging takes place in a carefully selected combination of French, Slovakian, Hungarian, and American oak. We prefer shorter time in barrel, up to a maximum of ten months, to retain the bright, vibrant fruit character that we get from the vineyard.
All red wines are bottled unfined and lightly filtered.
We age our reds for at least six months in bottle prior to their release.