Fresh grape is among the fruits with full nutrient ingredients, offering
a variety of vitamins, basic metals end easily digestible sugars, which
help the body to keep fit and clear. During must fermentation all the
natural yeasts of beneficial bacteria are converted into useful and even
more digestive components.
Wine making is reinforcing all of the grape's healthy characteristics
into a better storage type - wine.
During the recent 40 years, the massive wine production and industrialization resulted the wine's nutrient and dietary quality to be degraded. The increase of chemical additives as well as the huge mechanical utilities has kept away the "life" from the wine. In our days most bottled wines have limited nutrients and plenty "approved" by the law chemical additives used in the wine process and high sulfides - the consumption of which is less good for our heath.
However we curry to produce high nutrive "raw" grape products and artisan wine with no or as low as possible additions.