The Fleurie wine-making is traditional - whole clusters are kept, which leads to a semi-carbonic maceration as the juice settles in the bottom of the tanks. After fermentation is completed in stainless, the wines are moved to the cellar for aging in old, wooden tonneau barrels. The Fleurie has a...

Since whole clusters are used during fermentation, the grapes are harvested late to avoid unripe stems. Whole-clusters are put into the vats, and the weight of the grapes naturally crushes the fruit at the bottom of the tank, resulting in a traditional semi-carbonic maceration.  Fermentation starts...

100% Mencia macerated and fermented for 10 days in stainless steel tanks at controlled temperatures. Aged sur lie for 6 months before stabilization and bottling. 

38% Tempranillo, 27% Garnacha, 17% Graciano, and 18% Zinfandel from three sites in the Clements Hills sub-appellation of Lodi; Hunter's Oak Vineyard (Tempranillo and Garnacha - Lodi Rules Sustainable Certified), Terra Alta Vineyard (Graciano - Certified Organic), and Suess Vineyard (Zin - Lodi...

Half open-bin, half tank fermentation with manual punchdowns once or twice a day. Nothing added or subtracted in the process. The wine is blended and aged in stainless steel and bottled in between February and April of the following year. 96% Cabernet Franc, 4% Gamay. 900 cases produced.

Made from heirloom American and bitter cider apples. Fermented in stainless steel tank for first 6 -9 months - spontaneous alcoholic fermentation with no SO2 addition and slow malolactic fermentation.  Aged on the lees for 10 months.

100% Carignano. Harvest was on Sept 23rd at yields of around 38 hectoliters/hectare.  The grapes were destemmed; spontaneous fermentation with a maceration of 12/14 days.  Aged is in stainless steel for approximately 6 months, followed by 3 months in bottle.  420 cases produced.