Winemaking

Grapes are picked mainly at night—exclusively
by hand—and delivered to the winery in signature “small
yellow boxes.” At the winery, fruit is hand-delivered to
the presses and slowly de-juiced at low pressure, with the
four press fractions kept separate. Low-temperature
primary fermentation, done mostly in stainless steel,
enhances fruit tones and preserves freshness. Individual
lots are kept separate during initial fermentation to fully
express the vineyards’ individual strengths and subtleties.