The winery, constructed in 1930 of local field rock and timbers, is a 4,000 square foot building exemplifying life in the 1930s and a look at the manual operation of producing quality wines by using old world technologies, coupled with some modern equipment and innovations that produce wines that have a true taste of the grape. Much of the wine operation is a manual process continuing year round from crushing the grapes, fermenting, filtering, blending, bottling and labeling. No wine is bottled from bulk storage until there is a need or sold until it has at least one year of aging.
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