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At Revolve we make wine in small batches by hand, using minimal equipment or mechanization, fermenting in oak barrels and making use of wild field yeast. This creates an intimate connection with our product and allows us the opportunity to adjust conditions on the micro-scale of individual barrels during the most important stages of production. During the crucial days of fermentation, we hand-rotate our barrels throughout each day, checking in on their progress.
Three significant distinctions, containers, control and chronology, separate us from just about anyone else in the business. These differences produce an intentional process which we refine and improve over time and a qualitative difference in the final wine experience.