When we harvest the grapes we grow, we make acute scientific calculations. Our vineyards are managed using a method developed by the leading oenologist and academic, Andrea Paoletti from Florence, Italy.   We follow his instructions to the letter:

We taste the grapes, monitor the plants and the weather to determine those magical harvest days; the perfect moments to pluck the clusters of grapes in the early dewy mornings and carry them in small baskets to our refrigerated factory, so they don’t get bruised .  

We then hand sort unripe and overripe grapes on conveyor belts before and after the bunches pass through a de-stemmer. Once sorted, they are ready for the transformative fermentation and aging process.   

We ferment the grapes in state of the art, cooled stainless steel tanks and then finally, age in French oak barrels for 18-22 months.  The wines are all bottled and labeled right here at the vineyard.  We are committed to this production method known as Chateau Style.

The results are a true reflection of the terroir ; distinctive wines with complex and vibrant personalities, acclaimed for their impressive structure and balance.