In 2005 we became fully bonded as Travieso. Our philosophy is to keep tight control over the grapes in the vineyard by purchasing only by the acre. Maintaining a close working relationship with the grower is key. We harvest physiologically ripe and enjoy seeing long hang time when we can get it. We use minimal sulfite addition during crush and allow many of our fermentations to take with wild yeast. Ferment times range from 7 to 18 days and we usually let the must rest for additional skin contact before pressing. We press into 30 to 50 percent new French Oak and let the wine age on the lees at least a year and sometimes for two. Our standard aging regimen is 24 months but some of our wine is held back an additional year for our 36 month barrel aging program.