By focusing our energy in the vineyards throughout the growing season, we are able to harvest perfectly ripe fruit that requires little intervention in the winery. Our philosophy is that in order to let the voice of the land speak through the wine, we must reduce our own impact. For this reason, we use native yeast for fermentation, avoid additives, and ferment in small lots dedicated to specific parcels within the vineyards. We are extremely selective in assembling the final cuvées, using only free-run juice and carefully selecting barrel by barrel only those that are of the best quality.