Our custom-designed winery is directly adjacent to the vineyard, and our wine benefits from the extra attention that only a small winery can give--from hand picking and sorting of the grapes to small lot fermentation and barrel aging. The grape must and wine are treated gently. Three times daily punch down of the fermentation cap is done by hand. Gravity flow is used to transfer the wine down to the cellar, and argon pressure moves the wine back upstairs to ground level for racking and bottling--no pumps are involved.

We have four 1100-liter and two 300-liter, stainless steel, temperature-controlled fermenters for a total capacity of 300 cases.

All the power for the vineyard and winery operations is supplied by solar panels (24 KW) on the winery roof.