It’s simple:
wines made from healthy ecosystems have
more depth, complexity and purity.

Our standards [ essentially a “do no harm” philosophy when it comes to winemaking ] are a win-win for the environment and the quality of our wines. These natural winemaking practices aim for full flavor expression of a vineyard.

No Dirty Secrets

Did you know that up to 300 different additives — most of them chemical — can be added to wine but don’t have to be listed on the label? From animal byproducts to neurotoxins and mycotoxins, to the kind of dissolving agents used in plastic, mass-produced wine can be more weird science than what we think of as winemaking.

RedThumb wines are made from just three ingredients: organic grapes, native yeast and a small amount of sulfur added at bottling. No added sugar, acid, coloring or any animal products. We prefer to let the flavors of our wines develop au natural (a.k.a. the hard way).

Native Yeast Fermentation

Yeast is one of the most important pieces of the terroir puzzle, yet most modern wineries use purchased commercial yeast for fermentation. Our wines are fermented using only indigenous yeasts that exist in the vineyard, highlighting the natural flavors of the region.

Natural Farming Practices

It all starts with farming. Hastily farmed vineyards produce grapes that have to be manipulated with additives at every step of the winemaking process.

Healthy soil = happy grapes. Ours are farmed through organic or biodynamic practices, hand picked and fermented using only native yeasts found on the vine.

Minimal Preservatives

Sulfur, a naturally occurring byproduct of fermentation, is added to stabilize wine. The question around sulfur is not to do or not to do, but how much to do. Conventional wines can have sulfur levels of up to 350 ppm. We’re committed to striking the perfect balance between minimal sulfur and natural wines that can be enjoyed by as many people as possible.

Dry Farming

Many conventional winemakers use irrigation to increase their yield, sacrificing quality at the cost of quantity. We rely on rainfall and water tanks to ensure we get the most concentrated flavor of the grapes.