We aim to craft wine of purity and freshness.

Above all, they should be delicious.

While we are not dogmatic, we try to adhere to the following guidelines when possible.

  • Whole cluster inclusion of varying percentages for aromatic complexity, freshness, and structure
  • Minimal use of sulfur and vinification without sulfites lead towards competition between different yeasts and bacteria
  • Gentle extraction by pigeage (foot treading!) to release juice from the berries without breaking the seeds and stems
  • Ageing the wine on healthy lees for protection from oxygen and to promote a smooth, seamless mouthfeel
  • Maturation in neutral oak barrels to showcase the great vineyards we work with
  • Bottling without fining or filtration to not remove anything from the wine. Plus, if we have done our job well then these steps are unnecessary