The clusters of red grapes arrive at the winery in small, individual, picking containers that protect the bunches from damage. Starting in the vineyards, and before they enter small fermentation tanks, they are inspected and sorted a minimum of five different times, saving only the most perfect, optimally ripe grapes. Once destemmed, these whole berries are gently conveyed to the fermenters.
A cold maceration precedes fermentation to extract color, fruit flavors and silky tannins. When the optimum textural profile is achieved, fermentation is allowed to slowly build. Many strains of indigenous yeasts provide layers of texture and nuance. At the close of fermentation, the lush free run juice is gently drawn to barrel. Here, a slow malolactic fermentation harmonizes the wine with the French oak, and softens the wine during its months in the cellar.
The amount of French oak, either new or neutral, is carefully chosen to add complexity and compliment the mid-palate sweetness of the wine. We take great pride in bottling our wines without filtration, allowing the most complete expression of the grape's potential to enter the bottle.