Not a processed product of reconstituted grapes with the juice nature gave them removed and invert sugar added but a pure juice with its original sugars that produces a full bodied, longer lasting, and exceptional tasting wine.

100% juice is essentially the juice extracted from wine grapes before any processing, retaining a varietal’s main organoleptic qualities and characteristics. Today, not all in store wine making is the same. Our quality juices are manufactured to the same standard as commercial wine.

To make wine concentrate the juice is placed in a vacuum that is so strong that it begins to boil at ~76°F. The water literally steams off of the juice. Some claims any aroma or other volatile elements that escape during this process along with the steam are later extracted from the steamed-off water and put back into the wine concentrate as an essence. But what if you could make your wine without it going through the concentration process? Why take the aroma and volatile elements from the grape to begin with?