Above ground it provides a diverse habitat for pollinators, birds and wild animals; bringing complexity and life to the system. Below ground, this rich mixture of biomass promotes soil life, creating networks of fungi and bacteria that supply the plants and animals above with the nutrients they need to thrive.

The health of our vines gives the wines their flavor, complexity and longevity. We spray probiotic teas to create the same kind of microbial diversity that exists below the ground in the canopy of growing leaves. This enables the vines to mount a powerful immune response and creates the culture of microbes that will start the fermentation in the cellar. The result is more phenolic intensity in the grapes, increasing the possibility for flavor, biological energy release over time and preservation of the wine by virtue of sheer concentration.

Pre-industrial wines inspire our work in the cellar. The wines are made only from grapes without additions of any kind. We pick by hand into small baskets and the grapes are placed directly into a wooden basket press or old wood fermenters. We do not sort, destem or use pumps at any point in the process. The wines are touched only by hand or foot, moved by gravity, and bottled by hand without additions, fining or filtration, often directly from the cask. This way of working creates wines with extremely gentle textures that are capable of preserving all the aromas created in the field and cellar. 

Our approach to farming and winemaking enables our wines to age in a unique way based on the release of biological energy. The wines are pleasurable and fascinating to drink when they are young, but become increasingly transcendent and profound with age. From the beginning we wanted to be able to offer wines that were capable of speaking to place, time, memory and emotion from natural conditions in the cellar and field.