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, combed, and topped 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 and put into stainless steel tanks for the secondary malolactic fermentation.

Aging: The wine is transferred to American oak barrels for aging after proper stabilization in the stainless steel tanks. Barrel aging lasts 1-2 years before bottling then cellared for another year.