2023 GSM Rosé

Nutrition Facts

5 servings per bottle

Serving Size 5oz (150ml)

Amount Per Serving

Calories 124

Total Fat 0g

Total Carbohydrates 3g

Protein 0.015g

Residual Sugar 0.6g

Ingredients: wine grapes (Grenache, Syrah, Mourvèdre), Lallemand Go-Ferm, Lallemand Fermaid O, IOC Inodose Pottasium Metabisulfite

With few exceptions, all of our white and red wines are treated the same with regard to additives and preservatives.  Basically, it boils down to four products.  Yeast is added to white wine fermentations only.  Go Ferm and Fermaid O are branded products used as yeast nutritional aides (used with both added and native yeasts, white and red wines) derived from spent yeast hulls.  Both products are Organic certified, vegan, and non-GMO.  Finally, we use potassium metabisulphite as a preservative in our wines.  It acts as an anti-oxidant and sterilant, in other words, it protects the wine from oxygen damage and bacterial growth.  Typically the total added potassium metabisulphite is less than 150 ppm for red wines and 125 ppm for white wines.  After production, aging, and bottling, our wine typically has 20 – 40 ppm of free SO2 (some potassium metabisulphite is bound or escaped to the atmosphere).  Note that SO2 is the compound produced by potassium metabisulphite when added to wine.  “Free” SO2 is essentially the remaining preservative available to protect and stabilize the wine during aging.  We consider our addition levels to be the minimum safe addition to insure good aging potential without spoilage.  Of the total free SO2 in our wines, a portion is naturally occurring during the fermentation process.

We do not add any form of inorganic nitrogen such as ammonia salts as a fermentation aid.

We don’t use “processing aids” like Velcorin (dimethyl dicarbonate) in any of our wines now or ever.  Note that processing aids are allowed by the FDA for use without listing on the ingredients lists under the theory that they are no longer present in the wine after a certain period.
Filtration – while not a wine additive, we feel that this should be part of the discussion of wine additives.  We do not prescribe any of our wines to be filtered as a standard practice.  At this point, the only wine routinely filtered is our Rosé.  This is done to eliminate dormant yeast cells from the resulting wine.  These cells are common to any unfiltered wine and completely natural and harmless.  However, if even low levels of residual sugar after present in a finished wine, the dormant yeast can “reawaken” and consume the remaining sugar leading to an unintentional, sparkling wine and associated problems with corks pushing up.  While all of our wines are considered dry wines, the Rosé does not quite reach low enough residual sugar levels to be of no concern.  Filtration removes the dormant yeast cells so a spontaneous mini refermentation is not possible.

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