There are well over 60 ingredients allowed to be added to wine, and the only one that has to be mentioned on a wine label is sulfites. We believe labeling of ingredients is something every wine producer should do, and we hope that this will soon be a legal requirement.
In the mean time, we voluntarily list everything we add during the winemaking process, and we aim to add only a minimal amount of sulfites. Because we add very little besides grapes, all Centralas wines are vegan, gluten free, and have no added sugar.
Transparency is our belief and our policy because we want you to have an empowered, worry-free wine drinking experience. Check out our blog post, “Wine Ingredients – Do You Know What’s In Your Wine?” If you want this kind of wine drinking experience, please join our email list to receive updates about Centralas wine releases and events.
We use minimal sulfites because we believe in protecting the fresh, healthy, distinctive character of the grapes that a lot of people spend a lot of time and energy and money to grow. When a wine’s aroma and flavor is dominated by bret, VA, mouse, or reductive compounds, the character of the fruit and geography can be obscured or even obliterated. Whether you appreciate them or not, these overly strong aromas and flavors can detract from the full expression of a wine’s character, rather than express it. These unbalanced aromas/flavors can almost always be prevented with minimal additions of sulfites to healthy grapes. Upon release Centralas wines have, on average, below 15 parts per million free SO2 (sulfites).
Besides sulfites, our goal is to add nothing else. If all goes well, we will allow spontaneous fermentation, natural malo-lactic conversion, and basically let the wine gods perform their magical metamorphosis.
But the gods can be fickle. If we find an unhealthy fermentation, we may add yeast and/or yeast nutrients (always OMRI listed for organic use) to help feed the natural yeast and ensure their happiness. If the vintage results in grapes that are over-ripe, or unbalanced in their acidity (both somewhat common occurrences in California), we may add minimal amounts of water or tartaric acid to both protect and balance the wine. That’s pretty much all that would be added to our wines. Even though all of these are non-toxic, natural substances, we seldom use them and only as a last resort.
Our wine making is a minimal intervention approach – more wine “escorting” than making. Each batch of each vintage is handled uniquely, based on what we believe will elicit the greatest, most delicious quality from the grapes. Go to our Buy Wine page to learn about how specific wines were made.