Thicker skins. Slower sugar development. More complexity.

Farming at High Elevation has major advantages.

High elevation means intense UV making the grapes develop thicker skins to protect themselves. More skin = more phenolic compounds (tannin, color, structure).

Cool nights slow the ripening process down. Sugar accumulates gradually. The grape hangs longer, developing flavor complexity instead of just sweetness.

Hotter climates rush ripeness. At 5680 feet, we wait.