Winemaking
We make our wines in small lots, using artisan Italian winemaking techniques.
Nebbiolo
Our Nebbiolo is hand-picked from our hilltop vineyard once the sugar hovers around 24 brix, usually in late October. We have found that a higher sugar level in Nebbbiolo grapes at picking time makes a resulting wine that is fuller in the mouth.
To produce a Nebbiolo that is lean, chewy, and reminiscent of chocolate, licorice, and violets, we are committed to long aging in neutral barrels.
Sangiovese
We have planted our Lake County vineyard using the “Rodeno clone” of Sangiovese in order to get the best fruit possible. We pick at 24 brix.
Our Sangiovese softens and benefits from long aging in neutral oak barrels, like our Nebbiolo. Our goal is to produce an ultimate food wine--light and medium bodied, full in the mouth, and reminiscent of cherries.
A Technique with Patience
Both varietals are fermented in small, white bins, instead of large stainless steel tanks. We punch down the must by hand four times a day until fermentation is completed. This is the age-old way to make fruity and aromatic wines.
We age our wines in neutral oak Seguin Moreau French barrels, so that the fruit is not overpowered by the taste new oak imparts.We plan for long aging, as in Italy, and age our Nebbiolo for 36-months before it is bottled and released as a Riserva.Wine-making is a study in patience for us. Current
releases of our wines may be ordered online.