Our objective is to make the most exquisite wines, inclusive of quality, structure, complexity and flavor. 
All grapes are hand sorted at harvest to ensure only the most appropriate, healthy and intact berries are put into the destemmer. Because of this practice and sanitary conditions we operate under, our need for added sulfites is absolutely minimized.  During the Primary fermentation stage we manually and very regularly monitor and punch down the caps. Once all sugar is converted,  the  "Must" is gently pressed to separate the wine from most of the organic soids. The wine is gravity fed into Stainless Steel tanks for the Malo-Lactic fermentation.  Continuos testing and tasting ensures the development of the wine in ideal conditions.  At the conclusion of MLF, the wine is racked into 225-228 Liters French Oak Barrels and set to age.
We believe the environment we have is fundamental in making superior wines.  We live at our vineyard/winery,  so monitoring  and topping of barrels is happening very frequently. Also we use extreme care in providing sanitary workspaces, equipment, tanks and barrels.  The actual time in the barrel depends on the maturity of the wine flavors, colors, complexity, structure, aromatics etc. As a result of our diligence, We have been awarded the county’s first winery with Green Business certification.

We also offer local Micro-Crush possibilities to those who have a vineyard or favorite grape and would like to get involved in making their own wine at a bonded licensed facility. We use only locally grown grapes to ensure our Terroir  (environmental uniqueness)