FAQs

Nope. Organic winemaking is a whole, official ordeal we just don’t have the family-power, patience, or money to handle right now. Organic winemaking comes with issues we wanted to avoid (like a higher risk of the wine going bad during production and in the bottle).

Instead, we aim to make natural wines, which you can read about next!

Great question. No one really knows.

For real, the wine industry basically says that as long as you try to follow traditional, sustainable, and/or low-intervention practices throughout vineyard growth, grape harvest, and the winemaking process, you're considered a natural winemaker.

This is in stark contrast to the big generic wine brands that follow industrialized or commercial practices that often result in overly sweet, oaky, or flat-out crappy wine.

Basically, natural wines are less processed and therefore more unique or “artisanal” (though that’s not a reason to become all snooty and elitist about them).

Low intervention is when a vintner uses as few additives as possible during the winemaking process. We only "intervene" to guide the development of the wine towards a flavor profile we think is tasty as well as shelf-stable.

In practice, this means we avoid unnecessary additives, sugar, fining agents, flavors, etc. We keep our commercial yeast usage to a minimum, too.

We also do not use any coloring agents in our wines. What you see is what you get. Literally.

Low sulfite wines have lower sulfur dioxide content than most processed or conventionally made wines. They’re usually the result of making this beverage the natural, low-intervention, organic, and/or biodynamic way (more on that below).

Sulfites are one of the potential culprits of wine reactions or hangovers. While the fermentation process naturally produces sulfites, adding more can only make symptoms and negative effects worse.

So why are our wines low sulfite? The FDA allows 350 parts per million (ppm) of sulfur dioxide. Europe allows 150 ppm for reds and 200 for whites. Our wines are ALL below 80 ppm. mic drop

See our answer above for the “low-intervention” question!

But long story short: if we don’t need to put something in our wine, we don’t. This includes things like extra chemicals, fillers, sugars, acids, and colorings (yes, there is food coloring in most of that generic wine you see on the grocery store shelves).

Our red wines are unfiltered, meaning we don’t run them through any sort of filter during the production process. It’s a winemaking style we choose because it can strip flavors from the final product. And that seems silly!

We try! For our 2023 reds, those grapes came from two different CA vineyards, one sustainable and one biodynamic. While we love working with these producers, we’re also considering buying local AZ fruit when we can to reduce our shipping impact (and costs… let’s be honest).

We also have a highly efficient winery building that boasts quality insulation, mini-split heat pumps, septic systems, and LED lighting. Future plans include adding solar + battery storage for energy efficiency and independence.

Additionally, we aim to work with sustainable or eco-friendly businesses for all our materials and vendor needs. For example, our business cards use recycled paper, our stickers are made with eco-friendly ink, and we use glass bottles that can be easily recycled.

Our 2023 and 2024 grapes come from Paso Robles vineyards. For our upcoming 2025 release, we partnered with local AZ fruit producers.

For our business operations, we prioritize buying from local Arizona businesses and/or American-based companies when we can afford it. For example, we work with a local printer for bottle labels, and we opt for a locally owned franchise when we need print materials.