How Did FitVine Come About?
FitVine Wine was born when three friends discovered that they could make amazing wines that also fit their healthy lifestyle. Our team is always active, whether it’s CrossFit, cycling, running, skiing, paddle boarding or just enjoying the outdoors. We set about combining our love for wine and fitness with an ethic for sustainability. Our proprietary process delivers high-quality wine rich in antioxidants with no residual sugar, lower carbohydrates and fewer sulfites. Grown at high altitude in the Sierra Foothills of California, FitVine grapes naturally yield higher concentrations of beneficial compounds such as resveratrol, polyphenols and proanthocyanidins- resulting in a cleaner wine.
How Did We BioHack Our Wines?
All of our wines go through malolactic, secondary fermentation to lower pH levels to ensure the cleanest, best tasting wine. All our wines are cold stabilized and chilled to drop out impurities prior to filtration. We filter with both diatomaceous earth and micron pads. Our fermentation process is extended to 10-15 days to enhance the antioxidants and optimize the pH levels. With pH levels being at optimum levels, we do not have to add sugars, additives and or unnecessary amounts of sulfites. Many wines have sulfite levels of 50ppm (parts per million), where FitVine Wines are at 35ppm - that’s almost half the sulfites of typical wines! No GMOs here and all of our grapes are pesticide free!
That’s a lot of science! What does it all mean? We spent extra time and effort to create healthier, cleaner wines so you know what you’re putting into your body. This is the way wine is meant to be made, not with all the additives, sugars and impurities that wreck havoc on our bodies. #cleandrinking
More Science Behind FitVine Wines
pH levels are extremely important in wine as they control the taste, smell, texture and feel of the wine in your mouth. When the pH levels are off, companies add sugar and other additives to mask the imbalance of the wine. FitVine takes the time to optimize its pH levels during our extended fermentation so that we are able to produce a cleaner healthier wine.