We typically employ a saignée method with many of our red varietals. This technique allows us to remove 10 to 20% of the juice 24 to 36 hours after the grapes are crushed. By doing this we concentrate the remaining juice left in contact with the skins, enhancing the color and complexity. As well we can then ferment the initial removed juice into our popular Rose’.
Although we would all like to make this our full time passion, since we are a small winery we have to continue with our regular ‘day jobs’. Because of that we rely heavily on the assistance of our friends and families to get us through some of the more time consuming and labor intensive parts of the process. Without them we could not make this happen and so a big THANKS goes out to all our ‘volunteers’.