Our hands on approach to winemaking with minimal intervention allows our wines to truly express a sense of place. We select old vine, own rooted vineyards at high elevation sites, and believe that these vineyards have the innate nerve and balance to naturally produce evocative, food-friendly wines.
Vermouth is the bridge between our winemaking and distilling crafts. The base wine is carefully fermented and blended in house. We then distill and age the brandy from house-made wine. The Vermouth is infused with a proprietary blend of aromatic botanicals - some of which are grown on our farm.
We distill our spirits in hand-hammered, direct-fired French alembic pot stills - making all of the selective cuts by taste and smell - without the use of computers or robots. This labor intensive and traditional method of distillation retains greater aromatic intensity and body from the carefully selected raw ingredients.