...as naturally as possible, adding no yeast, sulfur dioxide, oak chips, enzymes or concentrates in the cellar, and no chemicals, fertilizers or tillage in our vineyard.  We allow fermentations to occur spontaneously, and allow them to complete in their own time (this can take up to 6 months!).  Every vintage has its own rhythms.

We age our wine in neutral containers, never in new oak, and let the wine develop without sulfur additions or excessive racking.

We bottle when the wine is “complete” (when a wine eventually “comes together” and is harmonious).  We then add a minimal amount of sulfur to ensure the bottles you receive are safe from the rigors of travel and fluctuating temperatures.

(c) 2013 La Clarine Farm