Custom crush or private label services available for 2019 vintage and moving forward.
Custom crush services provide client with state of the art equipment year-round, including Willmes 2T press, Rotovib destemmer, glycol system (heating and cooling), heat exchanger, hotsy, steamer, compressed air, and chlorine free water.
Facility hosts only native ferments (primary and secondary)
Up to 25 ton capacity each year.
Private label services provide client with complete harvest to bottle services. Winemaker will work directly with client to fully customize style and needs.