Miguel Lepe sources from organically farmed vineyards and hand harvests using sheers to keep the fruit intact and pristine. Their growers avoid the use of pesticides, herbicides, and chemical fertilizers. Fermentation begins in small batches using native yeasts that originate from the vineyard and cellar, allowing the development of increased complexity. Aging continues in finely-grained French oak barrels, where the wine evolves naturally at its own pace. When the wine is ready, they begin the bottling process. Their wines are never fined, nor do they use any other additives, making their wines organic, vegan, and sustainable. You can taste their wines at their Carmel-by-the-Sea Tasting roo, co-located with an art gallery. Wines include Chardonnay, Pinot Noir, Cabernet Franc, Grenache, Zinfandel, and Petit Verdot.