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We handle our grapes as little as possible, picking by hand and using traditional Burgundian techniques to bring out the best in each lot.

Whites are gently whole-cluster pressed, and fermented cool and slow to maintain their bright acidity and subtle aromas. Reds are destemmed and given a cold soak and frequent punch downs to achieve maximum extraction of flavor and color.

Extended contact with the skins encourages the tannins to soften and meld. Aging in fine-grained French oak barrels promotes harmony, and blending enhances the strengths of each varietal.