Every winemaker knows that extraordinary wines must begin with exceptional fruit.  Our organic vineyards are carefully pruned to yield just over one ton of grapes per hectare, an unheard of amount which necessarily reflects the demands of our mountain terriors.  We’ve elected to practice dry farming, opting for small, thick-skinned grapes of wonderful color and concentration.  Our focus on excellence begins in the vineyards.

All fruit is hand-harvested by varietal in cases of 20 kgs when an optimal level of potential alcohol and acidity is attained. Natural fermentation, with no added yeast, lasts three to four weeks and takes place in stainless steel tanks.  Wine is then pressed and stored until malolactic fermentation is complete.  Barrel aging, again by varietal, extends over 24 months in new French oak.  Blends are then selected using the clean, finished wine.  The blended wine is bottled and aged again for at least two years before release.