We aim to craft wines of purity and freshness. Above all they should always 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