We measure what’s in your wine. What’s not in your wine. And what’s been artificially added to your wine.

Many factors go into winemaking, from the initial philosophy in the vineyard to the ideology in the cellar. We’re focused on what’s in your wine and what’s not in your wine. What should be in it? Polyphenols, and this goes way past the much talked-about and touted resveratrol. These are the same desirable compounds found in spices, vegetables, tea and berries, that have been studied extensively for their effects on human health. Unfortunately on the opposing side, sometimes nefarious chemical additives, pesticides, herbicides, and coloring agents make their way into wines. We set out to qualify wines looking at several key criteria – factors that influence total phenolic compounds and the practices that keep the junk out. Who ever thought science could be so palatable?!