A True Micro-Winery

Utilizing Minimal Intervention practices in small lots is the core of my winemaking style. It all starts in the vineyard before harvest as I diligently monitor Brix and PH levels to find the right balance of crisp acids and fresh ripeness. I taste grape clusters and examine their seeds in order to make the best decision on when to harvest. This diligence out in the vineyard is essential in order for me to bring in perfectly balanced fruit, therefore eliminating the need to manipulate or make any major chemical additions before, during or after fermentation. Once the fruit is harvested, I ferment using wild and native yeasts when I can in order to bring out the truest expression of varietal and terroir. Sulfur is used in small amounts and is an essential tool in order to preserve wine throughout extended barrel aging. On my pure "Zero zero" natural wines, sulfur is never used at all. All wines are racked off the lees routinely and bottled un-fined and unfiltered in order to maintain the truest and most complex flavors.

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                                                                                                                                - Pablo Antonio Suarez

                                                                                                                                  Owner / Winemaker

                                                                                                                                  Identity Wine Co.