At Corliss, we dedicate our best efforts to every vine, every grape and every bottle. From sustainable viticulture in our Estate Vineyards to individual berry sorting at harvest and slow native yeast fermentation in micro-scale custom oak and concrete fermenters, we make the highest quality decisions at each stage of winemaking. We follow this process with extended elevage in barrel, rigorous selection of the best lots for blending, and over two years of additional aging in bottle before the wines are finally labeled and available for your enjoyment.
