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Our METHODS
ARQUILS WINES
Presently I am managing three sustainably-cared-for sites comprised of Sauvignon Blanc, Chardonnay and Syrah, . I also buy grapes only from Nevada County, where the vineyards are looked after with the utmost care and sustainably worked. Leaf pulling is done manually and all fruit is harvested by hand.
METHODS
At harvest, all fruit is processed in the winery. The freshly arrived white grapes are de-stemmed or whole clusters stomped, then kept cool for few hours, pressed (no pumps), and left to ferment in neutral French Oak barrels or stainless steel for nine to 22 months. We perform one or two punch-downs by hand per day only. The red grapes are de-stemmed or whole clusters stomped, macerated for up to 7 days, pressed (no pumps), then left to continue the ‘natural’ fermentation in neutral French Oak barrels for up to 24 months. The wines are never racked or filter or fined. Zero sulfur added at any stage for any of the wines.
