Alchemy

Expression of Our Own Terroir And Time

Let the process of turning grapes into wine nurtures for itself. Let your taste buds stay true to what you naturally prefer.

Appassimento, originating from Italy, refers to a winemaking process where grapes are dried after picking to concentrate the flavours. The resulting wine in Italy is called Amarone and Recioto whereas in Niagara we called it Appassimento wine. Our winery gave it a name – Alchemy because during the drying process flavours completely changed, very similar to the prolonged hanging of icewine grapes. Amarone wine sugar level ranges from 7 to 20g/L with alcohol level of 16-17%, Recioto ranges from 50-159g/L with 12-14% Alcohol, and our Alchemy ranges from 15 to 80g/L with alcohol of 16 – 17.6%.

During our winemaking process of Alchemy,
a. We only use estate grown grapes to focus on our own terroir
b. They are aged in barrels anywhere from 24 months to 48 months
c. Low intervention. We like to nurture the wine by listening to it. Fermentation is finished in barrels whenever it wants to finish. Sometimes, it could take up to two years to finish. (The resulting wine is inheritably age-worthy)

A special note on tasting the wine:
Please let go of your past tasting experiences. There is no need to find any words for it while tasting. Maybe the best descriptors are exclamation words!!

In the world of wine, the greatest charm comes from its diversity.