Reds
Extended Cold Maceration
The cold soak helps extract deeper, softer tannins. Producing a silky mouth feel, richer color, and lush fruit tones
Native Fermentation
Vineyards, grape varietals and each vintage have a unique microflora fingerprint. Allowing wild yeast fermentation is the most honest reflection of this terroir.
Barrel Aging
The French call it élevage. What happens to the wine between fermentation and bottling. Our wines age for about 36 months in new and neutral French oak barriques and hogsheads. Never racked off the lees. Allowing flavors and structure to integrate and mature.