THE VINEYARD
All wine begins with the soil. Our grapes begin their journey in the rich soil of the North Fork of Long Island. These rolling and sloping soils allow vine roots to reach further underground than what’s usual, bringing moisture and nutrients to the fruit without keeping excess water or withholding oxygen.
THE HARVEST
PARTY
In the second week of October, we pick and inspect our grapes by hand to ensure the best quality. We share this experience with our exclusive members.
THE HARVEST
PARTY
In the second week of October, we pick and inspect our grapes by hand to ensure the best quality. We share this experience with our exclusive members.
FERMENTATION
Once we’ve harvested the perfect grapes, it’s time to crush them. Our process separates the grape’s seeds and stems from its natural juice. We add cultured yeast to the grapes natural yeast to regulate the fermentation process in which the yeasts consume the sugar in the juice and leave behind alcohol.
PRESSING
The freshly fermented wine is then pressed through multiple filters to separate the flesh of the grapes. Some of our wines only need to be pressed once, but some of our finest wines are pressed two or three times to maximize the quality and flavor.
PRESSING
The freshly fermented wine is then pressed through multiple filters to separate the flesh of the grapes. Some of our wines only need to be pressed once, but some of our finest wines are pressed two or three times to maximize the quality and flavor.
AGING
Even though the grapes have been hand-picked, crushed, fermented and pressed, the wine is not yet ready for tasting. We age our wine to perfection in oak barrels to soften the tannins and improve the mouthfeel.
BOTTLING
Once the wine is aged it’s given a final dose of sodium pyrosulfite to act as a preservative and prevent further fermentation inside the bottle. We seal our bottles with natural cork made from the phellem layer of tree bark and top the bottle with a capsule made from foil. The wine is then carefully packaged and shipped to our valued members, our partners in the stores and restaurants.
BOTTLING
Once the wine is aged it’s given a final dose of sodium pyrosulfite to act as a preservative and prevent further fermentation inside the bottle. We seal our bottles with natural cork made from the phellem layer of tree bark and top the bottle with a capsule made from foil. The wine is then carefully packaged and shipped to our valued members and our partners in the stores and restaurants.