Grapes are harvested in the coolest portion of the night and brought into the winery using small 1/2 ton picking bins. The grapes are destemmed and delivered to a temperature controlled tank where the wine is fermented on the skins. The wine is pumped over the skins during fermentation and then pressed when all the sugar is converted to alcohol. After a short period of settling the wine is then racked off gross lees and oak aged in small barrels for about a year. It is then racked out of oak, and minimally processed to prepare it for bottling.

Eco Series Light Weight bottles
Absolute Green Line Poly-laminate Capsules
Labels printed on Recycled Vellum paper