We pursue the discipline of biodynamics in order to produce fruit that expresses the unique character of our vineyard on the Kubli Bench. To make wines that clearly speak of their variety, vineyard and vintage requires a light touch in the cellar. Therefore, our winemaking follows a minimalist philosophy of doing only what needs to be done to shepherd our grapes from the vineyard to the bottle. That is not to say we do nothing as an intense attention to detail is required to make natural wines that are still pristine, with none of the faults you find in some many so called natural wines. All of our grapes are harvested by hand then gently handled so that whole, unbroken grapes are delivered to the crush pad. We do everything possible to give the native yeasts a benign environment to start their work. The hand work continues with punch-downs instead of pump-overs. There are no added commercial yeasts, acids, sugar, tannins or sulfur added during the fermentation process and all go through malolactic fermentation. All of the wines are aged in French Oak barrels, but no new barrels are used. Every move we make is designed to bring each and every nuance of our vineyard to the finished bottle of wine.