Most of our wines are produced by first de-stemming, crushing, then gently pressing the grapes. Whites may be allowed to soak on the crushed skins for a period, prior to pressing. This contributes to the depth of flavour and aroma in our wines. Reds are fermented on the skins in small vats with manual punch-down for extraction of colour and flavour. Oak aging up to 2 years, mostly using French barrels, provides added complexity to our reds.

The winery is built into a steep hillside, with 5 levels in total. This allows us to often use gravity for the most gentle movement of juice and wine throughout the many stages of wine making.

As part of our commitment to reduce environmental impact, we don't have central heating or cooling in the winery. The building's construction into the hill provides a fairly stable year-round temperature .