Our winery is located in the lower level of the facility. Here we produce between 30,000 and 40,000 bottles of wine each year. The process starts with grapes being harvested from our vineyards or from other vineyards nearby. Grapes are crushed and destemmed, put into fermenters and allowed to set for 7 to 14 days while initial fermentation occurs. At that point they transferred of racked to another tank and allowed to settle for an extended period. Over time they will be racked another two to four times as they continue to settle and clarify. During this time some may have oak introduced, usually in the form of oak staves added to the tanks.

In a few months the wines will be ready for filtering and bottling. Filtering is used in all white and all sweet wines to add clarity and remove any residual yeast which may restart an unwanted fermentation in the bottle. Since filtering may remove some color and other desirable traits in red wines our red wines may or not be filtered. The bottling process follows any filtering and is completed with corking and the final labeling. After bottling, the wines will be stored for a period of three to six weeks to overcome the "bottle shock", before they are allowed to be sold.