How We Make It

The grapes are harvested by hand at peak maturity starting in mid-September for the white varieties, and ending in late October for the reds.

The white grapes are de-stemmed and crushed the same day they are harvested, to retain their fresh flavors and aromas. The juice is settled for 24 hours and then the must is inoculated with a yeast strain that brings out the best of the fruit. The must ferments at cool temperatures for about a month until all of the sugars are used up. Once primary fermentation is complete, the new wine is racked off the lees, into stainless steel containers until next spring when the wine is fined, filtered, and bottled.

The reds are made a little different from the whites. The grapes are de-stemmed, crushed, and fermented in the skins ranging from 1 week to 4 or more weeks depending on the type of wine. It is then pressed and moved to stainless steel tanks to settle.

After 1 to 2 weeks, the wine is transferred to oak barrels, where it ages from 12 to 18 months. During this time all wines are monitored and checked on a bi-monthly basis.

Our red wines are bottled after 12 to 18 months unfiltered, unfined, and released 3 months later.