Via Vecchia is passionate about providing customers with the very best natural wine that can be made, in this belief we retain a genuine transperancy when sharing our process. There will never be any 'cellar treatments' used in the production of our wine- This is validated by our annual Community CRUSH event, where Customers, Supporters, Family and Friends have the opportunity to get involved in the magic of making wine from only whole grapes.
The Via Vecchia Credo
Wine beyond the bottle, our promised process.
We rely on the naturally-occurring yeasts that come in on the grape skins. This preserves 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 will not use sulfite to kill naturally-occurring yeasts. We will sulfite cleanse barrels before introducing wine for ageing using only 50-80ppm (organic standard is 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 meaning that a barrel will be harder to disturb when transferring to bottles, allowing clarity in the wine.
We will not add color (natural or manufactured), or enzymes to our wines. We rely on the nature of the varietal, personal judgment, and technique to extract color.
We do not adjust the scent of our wines.
We do not add other alcohol, such as 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 will not add oak chips, oak dust, or oak staves.