Indigenous Wines & Heirloom Ciders

Our approach in the cellar is straightforward and transparent. Grapes are harvested by hand, often utilizing whole clusters depending on the variety and vintage. Fermentations begin spontaneously with native yeasts, and the wine develops at its own pace with minimal intervention. A gentle touch during pressing and aging in neutral oak allows these unique varieties to express their true character. 

Similarly, our ciders begin with hand-picked heirloom apples from old-growth orchards. After pressing, the juice starts to ferment naturally in stainless steel before continuing its journey in neutral barrels. Whether wine or cider, we bottle everything unfined and unfiltered, adding minimal sulfur only when we feel it’s right. While we embrace low-intervention methods, we’re also not dogmatic—each site, each vintage, and each wine presents its own needs. We rely on experience and intuition to make thoughtful decisions that honor both the fruit and the season that shaped it.