Gravity Flow

Nurturing and gentle handling of Pinot Noir at every stage of its development are requirements for achieving greatness. In a gravity flow winery, grapes fall naturally into the fermenting tanks (just like Isaac Newton's apple fell to the ground!) and wine moves gently from the fermenters to the aging barrels. Mechanical pumps are rarely used. Instead, the multiple levels of the winery buildings exploit the force of gravity to move grapes and wine softly through the processing steps. The gravity flow concept is simple and elegant and its worthiness has been validated by over 500 years of wine making in Burgundy. The inherent sophistication of the design and higher construction costs make this approach best suited for low volume production of high quality wines.