They farm their vineyards using organic practices eschewing the use of synthetic chemicals. They don’t irrigate our vineyards forcing the vines to send roots deep into the sub-soil. The fruit is all hand-harvested and crushed by foot, commonly employing whole bunches including the stalks. Both primary and malolactic fermentation occur spontaneously with native yeast and bacteria. Movement of the wine is kept to a minimum and no fining or filtration is used. They believe that these practices as well as being better for the environment, help create delicious wines that express a sense of place.