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Farming:
Our grapes are estate grown using reserve farming techniques.
Thinning of the grapes occurs twice during the growing season to
achieve maximum flavor. Vines are leafed and combed to allow the
appropriate amount of sun exposure to the grape clusters.
Harvest: Grapes are
harvested late in the growing season to achieve the appropriate
sugar content. Harvesting is done by hand and done in the cool early
morning.
Processing: Grapes are crushed on site. Gentle
maceration of the must occurs during the primary fermentation. The
must is then pressed in stainless steel tanks for the secondary
malolactic fermentation.
Aging: The wine is transferred to new American oak
barrels for aging after proper stabilization in the stainless steel
tanks has been achieved. Barrel aging takes 1-2 years before
bottling where it is again cellared for another year.
Learn more about Our Technique
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