Grown on our certified-organic vineyard at the foot of the Andes in Mendoza, Argentina. No added sulfites, no sugar left in the bottle, and nothing we wouldn't print on the label.
Federal rules approve more than 70 additives for winemaking, from acidity adjusters to color concentrates, and almost none of them has to appear on the bottle.
So here's everything that goes into ours.
A bottle of Purest Vines
Malbec, Cabernet Sauvignon, Chardonnay and Viognier
*Fermentation makes trace sulfites on its own. We never add more. Grown and bottled in Luján de Cuyo, Mendoza, Argentina.
A typical bottle on the shelf
Whatever the winery chose
US wine labels must show alcohol and a sulfite warning. Almost everything else is optional.
Our winemaking protocol runs to 34 rules. These are the ones you can taste.
220 acres in Luján de Cuyo, fed with compost made from our own grape skins and prunings. No synthetic pesticides, herbicides or fertilizers, and electric machinery so no fuel ever spills between the rows.
Drip irrigation with spring water from the mountains a few miles away, measured vine by vine. Dry air and big swings between hot days and cold nights keep mildew off the grapes without spraying.
We harvest on the day the grapes are ready, sort out any damaged clusters by hand, and keep the fruit at 40°F on its way to the winery so it arrives fresh.
Fermentation starts with the yeasts that come in on the grapes from the vineyard. Nothing from a packet.
Every bit of grape sugar becomes alcohol, so none is left in your glass. The wine lands around 12.5% alcohol, lighter than many big reds.
No barrels, chips or staves, and no egg whites or gelatin to clear the wine. Cold Mendoza winters and time let it settle on its own.
Tangential-flow filtration instead of paper or diatomaceous earth, then aseptic bottling in lightweight glass with a recyclable label.
Bottles rest in the dark, below 57°F, until they leave the winery.
All unoaked, so what you taste is the grape and the place it grew.
Plum, black cherry and violet, with soft, round tannins.
Try it with anything off the grill.
Blackcurrant and red pepper, with a firm, dry finish.
Try it with aged cheese or braised short ribs.
Green apple, pear and citrus. Crisp, with no buttery oak.
Try it with roast chicken or salmon.
Apricot, peach and white flowers. Fresh and dry, not sweet.
Try it with sushi or anything spicy.
A long lunch in Luján de Cuyo. Malbec with the asado, Viognier with the sushi.
We poured it for people who have spent their lives making wine here, and filmed what they said.
“I like it! Fruity, easy to drink, acidity in the mouth, unoaked. I prefer unoaked wines… real wines, without makeup.”
“Purest Vines heightens your senses and touches your heart. This is what a superb wine experience is all about. How exciting!”
“Fresh. Easy to drink. 100% organic… Fantastic wine!”
A few years ago I rebuilt the way I eat: whole foods, organic ingredients, nothing processed. Wine was the one thing I couldn't find made by the same rules. No additives, no leftover sugar, and a winery willing to tell me exactly what was in the bottle.
So we wrote the rules down, 34 of them, and planted them in Mendoza. Our winemaker, Cristian “Mudo” Allamand, is an agronomist who made wine at Chandon before he joined us. He farms the vineyard the old way and makes the wine with as little intervention as it will allow.
We set out to make the purest wine we could. Then we made sure it was one you'd want to open on a Tuesday.
Will PeregoFounder and CEO, Purest Vines
On our own certified-organic vineyard in Luján de Cuyo, Mendoza, at the foot of the Andes. We grow the grapes, make the wine and bottle it there.
We ferment every tank until the grape sugar has turned into alcohol, so there's none left in the bottle to taste or count. Nothing sweet is added afterwards.
We never add any. Fermentation creates a trace amount naturally in every wine, which is why US law may still require the words “contains sulfites” on a label.
Oak changes how a wine tastes, adding vanilla, toast and spice. We'd rather you taste the grape and the vineyard it grew in.
Questions about the wines, the vineyard or how we make them? Write to us. We have nothing to hide.
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