The winery produces its products through a unique system of gravity flow. The sorting table and destemer are elevated about 5 feet above the cellar floor, this rise is sufficient to allow the grapes are moved intact, without pumping, from the crush pad area to wheeled, stainless steel cars.

The grapes enter the winery in 18 kg boxes, which are released to a sorting line where clusters are manually selected to free them of leaves and debris.

Clusters subsequently enter the stemmer, where the berries are separated from the stalk, the grapes fall into a small mobile fifty-gallon stainless steel car where it is then lifted by a mechanical hoist and emptied into the desired tank for ferment.

The winery has a heating and cooling system to control the temperature of fermentation and storage of our wines.

Of the more than 40 tanks, most are wide, epoxy-lined concrete with stainless steel accessories. Sizes range from 10 hl to 270 hl. This variety of tank sizes allow our winemaker to ferment each lot of fruit seperately and to maintain strict quality control.

Pressing: Our red wines are pressed with two fully-restored stainless steel basket presses that gently press our wines at less than 150 lbs/sq. in.

Laboratory: We also have a fully equipped laboratory for wine analysis.