... is the most befitting word that describes our winemaking method. Finding harmony between sugar, acidity and alcohol to make wines that are balanced, elegant, clean and pure.
Achieving this purpose is easier explained by what we do not do. We do not tailor, either through chaptalization or acidification, the must to fit some textbook winemaking formula. To ensure we capture, preserve, and highlight the essence of the vintage, we will adjust our winemaking to the must; not the other way around.
We prefer to utilize all the lees, vintage conditions permitting of course. To retain the personality of the grape fermentation takes place in neutral vessels with ambient temperature, and occurs spontaneously with native yeast; but in difficult and hostile environments, especially with our ice or dessert wines (5/5), cultured yeast are employed only as a last resort.
When fermentation completes the wines will age on its lees for an extended period of time. This will allow the wine to gain complexity and round out its profile. It will also allow the sugar, acid and alcohol to acclimate and harmonize.
After extended time on the lees, the wines are filtered. In another month or two, it is bottled very gently to maintain the wines' natural CO2 (which protects it from oxygen). The wines are bottle-aged for a minimum of one year before release.