Via Vecchia Winery proudly produces all-natural wines using whole grapes imported from Lodi, California.
A Living Product, An Ancient Tradition.
Owner and Vintner, Paolo Rosi, creates all of the Via Vecchia wines by using ancestral techniques passed to him by his father who grew up in Tuscany, Italy. Wine enthusiasts follow the evolution of Via Vecchia wines, made through the traditional Tuscan-heritage process.
Every Autumn the winery imports premium whole grapes directly from Lodi, California to Columbus, Ohio. All of our wine is created using a single ingredient: Grapes. As a result, the natural terroir from Lodi is present in Via Vecchia wines.
We allow a few people to crush grapes with their feet in a trough. (Yes, we make sure everyone’s feet are clean!) Juice pressed out this way goes into a separate barrel from general production. This allows us to keep the old traditions alive while maintaining a modern facility.
From crush to bottling, including fermentation and aging, all production takes place in our urban winery, located in Columbus, Ohio.
Consumers can hand-on-heart trust that our wines will lack the usual ‘red wine after effects’ that are typically experienced, such as headaches, because we keep it pure and all-natural. Our process is also gluten free and vegan.
All-natural wines beyond the bottle, our promised process.
The Vintner relies on the naturally-occurring wild yeasts that arrive on the grape skins. These wild yeasts preserve the grapes’ true character or ‘terroir’ in taste. Via Vecchia will never manufacture a specific taste using commercially engineered yeasts.
Sediment or ‘lees’ present in the wine acts as a natural antioxidant. We do not sulfite to kill naturally-occurring wild yeasts, we sulfite to cleanse barrels before introducing wine for aging.
The lees naturally settle out during fermentation and ageing; Via Vecchia never uses mechanical filtration or chemical fining agents. The Vintner was taught to observe the phases of the Moon for various activities, including when to transfer wine during secondary fermentation, and on bottling. At a certain phase of the moon, sediment remains packed at the bottom of the barrel. Thus it is harder to disturb when transferring wine to bottles, bringing clarity to the wine.
We do not add color or enzymes (natural nor manufactured) to our wines. We always rely on the nature of the specific grape varietal and our winemaking technique to provide color.
We do not adjust the scent of our wines.
We do not add additional alcohol, such as a port, to our wines. Natural fermentation allows a maximum alcohol percentage of about 12.5%.
We currently age all of our wines. We do not add oak chips, oak dust, or oak staves to the barrels.