Farming is organic. We make at least 15 different pickings per year in order to bring in the grapes exactly as we want them. Grapes are picked by hand, and are sorted by hand twice before being crushed. When the Mortl is full we pull it to the winery and pour the must into the fermenters. The open-top allows us to punch down the cap to mix the must gently and to blow off some alcohol.
Fermentation is usually to dryness, though the end point is determined by taste.
We use no SO2 prior to fermentation. The wine is kept on the skins for about 9-14 days. Wine is transferred to barrels to finish primary and malolactic fermentation. No settling or racking or SO2 yet. All vineyard and press lots are kept separate.