Handcrafted elegance, naturally.
We import handmade French Oak fermenters that breathe naturally while
converting sugar to alcohol.
Out with the old. In with the new.
We use new French Oak barrels for each vintage, enabling the wood to impart the desired blend of bold flavors and notes as the wine ages.
Ancient vessel, modern technology.
The Greco-Romans were the first to use concrete to ferment wine, Although oak barrels are still widely used, we also use concrete egg fermenters—whose oval shape without corners lets the wine swirl and flow naturally during the fermentation and aging of our white wines. They are essential to oxygenating and preserving the flavorful character of our grapes.
Fresh off the press.
Our state-of-the-art Bucher press extracts the optimal wine quality from our vineyard-grown grapes for both our reds and whites.
Raising the bar.
Destemming removes the grapes from the rachis (that’s the stem that holds the grapes). Dynamis uses an oscillating destemmer, gently remove grapes from stems.
Turning technology into wine.
What does a computer have to do with making wine? A lot. It shows us a full breakdown of the wine chemistry to help us make real-time management decisions.