Doesn't all wine have sugar in it? Yes and No. Glucose and fructose are natural compounds produced by vines during photosynthesis. In wine, Glucose + Fructose is often synonymous with “Residual Sugar,” measured near or after the end of primary fermentation to evaluate dryness. In conventional winemaking, sugar can be added to correct brix levels before fermentation (sometimes fermentation won't finish otherwise) or merely to appeal the consumer's palate. If fermentation becomes stuck or does not finish there will be more residual sugar left over.
We feature only wines that have been fermented to complete dryness without any chaptalization (added sugar). Contrary to what others may say, not all wine is dosed with excess amounts of sugar. In fact, most premium wine is dry, plenty of the wine you currently drink sits in this range. But how do you ever really know, unless ya know? Every producer does chemistry analysis for legal requirements; we're just the first wine club to disclose that information to you. Without giving you the "take our word for it."
Our wines fit any diet, especially Paleo. Another very common misbelief going around is that wine has no calories or carbs. Sadly, this is not true. However, our wines are the lowest in calories and carbs on the market for a couple of reasons:
1. Lower Alcohol Levels
2. They are Lighter Bodied
3. They have little to no residual sugar after fermentation.
So, drink up Paleo friends!