We do not own our own vineyards but carefully source grapes from farms within five miles of the winery. These farms are all located within the Banana Belt, known for producing some of the highest-quality grapes in the Finger Lakes region. This approach allows us to select the best growers for the job.

We work closely with our growers, monitoring and testing the fruit throughout the growing season. When the grapes reach optimal ripeness for their varietal, we determine the best harvesting method—whether hand-picking or machine-picking—based on the grape variety and our winemaking plan.

Depending on the varietal, we will destem and crush the fruit before moving it to the press for whites. Reds follow a different process, fermenting on the skins to extract tannins and enhance flavors, creating bold, complex wines.

Our white wines are fermented at low temperatures in stainless steel tanks to ensure optimal fermentation. Throughout the process, they are carefully monitored to preserve their freshness and enhance their flavor.

Our red wines are aged in French oak for 18–24 months. Over the years, we have refined our oak program, using a mix of neutral and new barrels to create depth and complexity, giving us a diverse selection for blending.

One of the most enjoyable parts of the job is blending. Many wines undergo multiple rounds of test trials to fine-tune their balance and character. Selecting the perfect blend is essential to crafting a high-quality, delicious wine.

Bottling begins in the spring and continues through the fall for our aged reds. After bottling, the wines are stored until they have reached optimal readiness for release.