Our Process

Owner, Paolo Rosi, uses ancestral techniques passed along by his Father who grew up in Tuscany, Italy to create all of our wines.

Every Autumn, we import premium whole grapes directly from Lodi, California to our winery in Columbus, Ohio. All of our wine is created using this single ingredient: Grapes.

From crush all the way to bottling, including fermentation and aging, all production takes place in house. Consumers can hand-on-heart trust that our wines will lack the usual 'red wine after effects' that are typically experienced, such as headaches, because we keep it pure and all-natural. As a note, our process is also considered gluten free and vegan.

Our vintners use a process that avoids interfering with the grapes natural terroir which can be learned in detail below through the Via Vecchia Credo.

The Via Vecchia Credo
All-natural wines beyond the bottle, our promised process.

We rely on the naturally-occurring wild yeasts that come in on the grape skins. These wild yeasts preserve the grapes true character or 'terroir' in taste. We will never try to manufacture a specific taste using commercially engineered yeasts.

We trust sediment or 'lees' present in the wine to act as a natural antioxidant. We do not sulfite to kill naturally-occurring wild yeasts, we sulfite cleanse barrels before introducing wine for aging. We only use 50-80ppm of sulfites, less than half of the organic standard (100ppm).

We rely on the lees to clear wine and will never use mechanical filtration or chemical fining agents. We observe the phases of the Moon for various activities, including when to transfer wine during secondary fermentation as well as when to bottle. At a certain phase of the moon, typically a Full Moon, sediment remains packed at the bottom of the barrel meaning it will be harder to disturb when transferring wine to bottles, allowing clarity of the wine.

We do not add color (natural nor manufactured) or enzymes to our wines. We always rely on the nature of the specific grape varietal and our winemaking technique to provide color.

We do not adjust the scent of our wines.

We do not add additional alcohol, such as a port, to our wines. Natural fermentation allows a maximum alcohol percentage of about 12.5%.

We currently age all of our wines for a minimum of two years in neutral French Oak barrels for minimal oak taste. We do not add oak chips, oak dust, or oak staves to the barrels.

We retain a genuine transparency when sharing our process, because we are passionate about providing customers with the very best natural wine that can be made. Click here to view our wines and pairing advice.

Our Process