PHILOSOPHY

Great Vineyards, Great Farmers, Great Wine.

Our philosophy begins in the vineyard. We partner exclusively with growers who share our commitment to organic farming, often incorporating biodynamic practices as well. We place a high value on vine age, working primarily with sites that have moved beyond their youthful phase and are beginning to express true vineyard character. These grower relationships are built on collaboration and mutual respect—together we make decisions throughout the season on pruning, disbudding, canopy management, cover crops, and crop yield, all with the shared goal of growing the highest quality fruit possible.

In the cellar, our approach is intentional and restrained. We harvest at a point that preserves natural acidity while capturing a balance of citrus and orchard fruit. Grapes are hand-sorted, then gently crushed before pressing to increase the level of solids in the juice. Our press cycles are designed to extract full flavor and texture, using rotations and higher pressures to capture the vineyard’s essence. The juice is treated oxidatively—allowed to brown naturally—before a later addition of sulfur. It is then transferred, along with its lees, into 350L and 500L barrels, where native fermentation begins without inoculation.

We favor large-format barrels for their subtle oak influence and ability to maintain a more reductive environment during élevage. Malolactic fermentation occurs spontaneously, supported by maintaining warmth in the cellar. After one year in barrel, the wines are moved to stainless steel tanks with full lees for additional aging prior to bottling. This second phase allows the wines to harmonize, integrate, and build gentle structure.

Bottled under natural cork and sealed with wax, our wines are intended to age gracefully, reflecting both place and philosophy with clarity and depth.