We try as much as possible to use a hands-off approach during the winemaking process, allowing the wine to go through a set of natural processes with minimal intervention. Ironically, this approach requires much more expertise and attention from the winemaking team.
Our wines are fermented with naturally occurring yeasts. We feel these native yeasts enhance the flavor and texture of the wine. The wines are kept in barrel for 10 months, are unfiltered and unfined, and clarified only by racking before bottling.