We list all ingredients added during the winemaking process, so you know that when you buy a bottle of Centralas wine, you are drinking wine, not some wine beverage made in a laboratory and tweaked with any number of over 60 allowed ingredients.
Alcohol laws do not require an ingredients label on bottles of wine, yet there are many, many substances that can be added during winemaking. Some of these wine ingredients are not that great, others may be harmless yet they drastically affect the natural flavor of the wine.
We voluntarily list every ingredient on the bottle to give you an informed and empowered wine drinking experience. If you want this kind of wine drinking experience, please join our email list to receive updates about Centralas wine releases and events.
Because of this policy, and this belief, we try to add as little as possible to the grapes, and let natural fermentations and flavors happen.
We use minimal sulfites because we believe in protecting the fresh, healthy character of the grapes that a lot of people spend a lot of time and energy and money to grow. An unfortunately high number of the “natural” wines that we’ve tasted (because we consider ourselves to be natural wine makers and love the values behind them) have been, frankly, awful. We find detectable levels of bret, high VA, and H2S to be wine flaws, not characteristics of terroir, and these can almost always be prevented with minimal additions of sulfites to healthy grapes.
Besides sulfites, our goal is to add nothing else. If all goes well, we will spontaneously ferment, allow 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 these are non-toxic, natural substances, we use them 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. We are not opposed to, and will use, on occasion depending on the grapes and the wine: cold soaking, extended maceration, barrel aging (new & used, French & American Oak, depending on the grapes, and maybe even some Chestnut), and filtration.
Because of this approach, all of our wines are vegan as well.