Our Winemaking Process

Our wines are fermented in small, half ton macrobins. These are the same bins that the grapes are harvested in. This allows us to add complexety and diversity of flavor profiles by using multiple different yeasts for fermentation and employing various fermentation techniques, such as whole berry carbonic maceration. The wines are punched down by hand three times daily during fermentation to extract color and structure from the skins. Once fermentation is complete the wines are pressed into French and American oak barrels. Our French oak barrels add structure and mouthfeel while our American oak barrels tend to enhance aroma and flavor. The wines are then aged for 15-18 months and then bottled for your enjoyment!