We work with fruit from our farm and source grapes from like-minded farmers to facilitate native yeast fermentations in our small cellar under our tasting room. Always unfined and unfiltered without any additions or subtractions, except occasional trace amounts of sulfur at bottling which will always be noted on our labels. We work with a large range of fruit that reflects the bounty of both our farm and river valley region we call home. In the cellar you'll find us working with apples, quince, pears, peaches, cherries, plums, in addition to both vitis vinifera and hybrid grape varieties on any given vintage. 

Our approach in the cellar is very hands on, opting for more manual low-tech tools, like hand destemming boards and a manual basket press for example, that give us an opportunity to move at a pace that is more human and able to monitor quality more closely throughout the process. All of our sparklings are hand riddled and hand disgorged, opting for long lees aging in the bottle beforehand. All of our fruit pomace after pressing goes into compost that we make ourselves on the farm that is then put back in the orchard in the future. 

We are a curious team who is always looking to expand our knowledge and concepts of wine and cider to better reflect our little nook of New York state and the millennia of fermentation that has come before us.