More than 60% of the grapes are grown within 50 miles of Rhode Island, and the remainder from the nearby Finger Lakes. We work with growers who farm sustainably, who don't add weird stuff to the soil or take away naturally protective nutrients or ground cover. The weather and climate dictate when the grapes are ready -- they can test the brix, or sugar level, to tell us when the acid and sugar are perfectly balanced for pizza wine.

After picking the grapes, they are brought to a winemaking facility in Rhode Island. From there, each is pressed independently and then tasted to decide how to ferment. The white has a bit of skin contact (5 weeks, technically making it "orange"). So far, we've opted to co-ferment our New England fruit and ferment our Finger Lakes fruit separately -- what grows together, goes together! All natural fermentation, of course, no added yeast.

The wine is aged in a combination of stainless steel and old wood, which takes at least 6 months (and sometimes longer!) to get right. After tasting the individual ferments, samples are blended over and over again until we find the ratio that gives the most perfect pizza wine ever. That ratio is used to make a big batch. The blend hangs out at least another month while each individual wine settles in with its new friends. Next, the wine is moved into a big tank and chill it down to get ready to can.

We add CO2 under pressure, dialing in the right amount of carbonation so it doesn’t feel like you're drinking champagne (nothing wrong with champagne though, we love champagne!). Compared to the 5-6 atm pressure of champagne (about the pressure of a car tire), Pizza Wine has about 3 atm of pressure, which is more typical of sparkling wines made in the pet-nat style. From here it’s fast -- carbonate, pour it into a can, slap a label on it, and pack it up. We’re done!