Antica Terra makes wines from the Willamette Valley that stand shoulder to shoulder with the greatest wines in the world. Antica Terra co-owner and winemaker Maggie Harrison arrived in 2005 from Ventura County where she had spent the previous eight years making Syrah at the iconic Sine Qua Non winery. Maggie’s approach to winemaking is informed by the notion that beauty is conveyed in the accumulation of minute human actions. She sets aside reduc-tive thinking that often associates the quality of a wine with simple quantities (such as pH, alcohol and SO2) and formulaic actions, believing the quality will instead be determined by her combined interaction with fruit and vine. In the Antica Terra winemaking process, clusters and individual berries are meticulously sorted by hand. The wines are fermented naturally, manually punched down and tread by foot, siphoned and bucketed into barrel, never settled or racked and aged on the lees before being bottled without fining or filtration.