Working with a core group of growers to produce the best fruit reflecting the site and vintage conditions is what we are about.
Our growers are committed to quality. Careful pruning, restriction of yields, vine canopy manipulation and sustainable practices producing the best fruit possible.
Our winemaking is sympathetic to our fruit.
Oak barrels used are 228L barrique and 500L puncheon. Some of them are new.
Whole bunch fermentation may be used in our reds, along with extended maceration. Oak maturation is used to support and enhance the wine, to lift aromatics and enhance structure and mouthfeel, but not to encroach.
Whites are whole bunch pressed and oxidatively handled. Fermented in barrel. Lees stirring is occasionally used to add complexity and mouthfeel.