Our winemaking philosophy focuses on limiting unnecessary intervention from the crush pad to the cellar.
Fruit is hand-harvested at the point when natural acidity can be retained, while providing balanced & elegant phenolic maturity.
Grapes are harvested at night and arrive at the cellar cold.
No water, sugar, acid, tannin, or other additives are used other than a minimal amount of so2 for preservation of freshness.
Red wines see a low percentage of new oak in order to give the fruit center-stage.
Please see our technical sheets for more information about winemaking.
I believe a leaf of grass is no less than the journeywork of the stars,
And the pismire is equally perfect, and a grain of sand, and the egg of the wren,
And the tree-toad is a chef-d'ourve for the highest,
And the running blackberry would adorn the parlors of heaven,
And the narrowest hinge in my hand puts to scorn all machinery,
And the cow crunching with depressed head surpasses any statue,
And a mouse is miracle enough to stagger sextillions of infidels,
And I could come every afternoon of my life to look at the farmer's girl boiling her iron tea-kettle and baking shortcake.
- Walt Whitman (from Leaves of Grass, Song of Myself)
Fruit is sourced from vineyards that are carefully chosen in alignment with Keltom Roots' philosophies of regenerative practice, vine health, and ecological cohesion.
True sustainability requires long-term thinking, constant attention, and innovation.
Viticulture goes beyond an understanding of plants and must include consideration of land & aquatic ecology, pathology, soil sciences, groundwater hydrology, entomology, and climatology.
Farming is a responsibility that must be taken seriously for farmland and the planet to thrive.
Please see our technical sheets for more information about vineyards.