Hey there,

Quick one, because I get asked this constantly: how is Medly zero sugar? Here's the part most brands won't say out loud. A lot of wine has sugar added back in after fermentation. It's actually quite common. We just don't do it.

Fermentation itself is beautifully simple: the yeast consumes the natural sugar in the grapes and converts it into alcohol, and if you let that process run all the way to completion, you're left with a dry wine that has almost no sugar to begin with.

No sugar, no additives, nothing to cover up what the grapes already gave us. Just certified organic fruit from our winemaking families that we partner with in Italy and France.

That's the whole secret, really. It has far less to do with what we do, and everything to do with what we choose to leave alone.

If there's a wine question you've always wondered about, hit reply and ask me. I read these.

Cheers,

Aaron

Founder, Medly
https://www.drinkmedly.com/