Local Culture

Aged in mostly neutral oak with one brand new American oak barrel in the mix makes this wine juicy, spicy, and bold with aromas of black raspberry, espresso, and hickory smoke. This would make an excellent table wine!... Read More

Cayuga Lake fruit fermented with pied de cuve wild culture in neutral 500L French oak. Post-fermentation, the wine was left on lees for about 6 months prior to bottling, and no filtration or fining were applied. This is a super... Read More

When Pinot Grigs grapes are crushed and the skins are allowed to spend time with the juice, a teasing, tactile texture and coppery hue results in a distinct wine style called ramato. It comes from the word ‘rame’ which... Read More