We process, barrel ferment, and age all our wines on site in our cellar. Our focus is on wine made from hybrid (American x European) grape varieties which are well suited for Michigan’s climate and bring new flavors to the table.

We use traditional methods of the past with present knowledge. For us that means using neutral barrels for fermenting and aging to provide more body, stability, and structure. No fining or filtering allows us to preserve complexity. The only ingredient that is added to our wines is yeast. We do not use sulfites to preserve our dry wines which means they are alive in the bottle.