Our 2300 square foot facility, housed in an unassuming warehouse complex, includes a tasting area and conversation room. The main warehouse includes a "cool" room. Because of our small size, we are able to employ several techniques that emphasize our hand-crafted ultra boutique status. We transport the fruit in small bins, use a small crusher-destemmer, ferment in small lots with manual punch downs several times daily. As much as possible we use gravity to transfer from press to barrels and from barrel to barrel. We use 500 gallon tanks for blending. We appreciate our dedicated volunteers who help us throughout the year.