Tim Bucher, the proprietor of Trattore Farms, believes that truly excellent wine comes from exceptional fruit. The terroir, which encompasses the climate and soils, and the vintage, which is reflective of the viticulture and the harvest, are at the core of growing great fruit. Macroclimates also can significantly contribute to how luscious certain varietals can be. Pruning, irrigation, and sustainable practices that help enrich the soil are all factors in growing and producing great fruit. Clay soils, for example, can produce rich, structured wines, while sandy soil is known for producing wines with higher aromatics and slightly lighter color intensity. Silt can make highly vigorous vines, in turn offering more herbaceous flavors. The complexity of soil means complexity in the wines. Trattore Farms is home to a wide range of diverse soils, and the rich fruit they provide.

In addition to always striving to grow the finest fruit on their Estate, many other factors contribute to the science and art behind their wines. The grapes, combined with high-quality ingredients and exceptional preparation skills, which include how they ferment the wines and the types of oak barrels we use for many of their varietals, all contribute to the final product. Different grape varieties need different levels of extraction to develop positive flavor characteristics. For example, their Rhône blends and Pinot Noir do better with delicate extraction, utilizing a process known as punch-downs which reintegrate grape skins and seeds into the fermenting juice so that the proper levels of phenolic extraction can be made.

The choice of the aging vessel is where much of the art comes in. Depending upon how Trattore Farms want the wines to smell, taste, and finish, they use a selection of neutral (used) and new French oak barrels, all of which contribute subtle nuances and flavors to each wine.