Over the last 40 years, the wine industry has undergone massive corporate consolidation. Nearly 60% of US-made wines are produced by just 3 companies.¹ And nearly 90% of all US-made wine is produced by just the top 25 wine companies.²

¹Wine Economist, ²Wine Business

Only 5% of all vineyards in the world are organically farmed³. Grapes have been shown to contain significant levels of pesticides. In an annual ranking of produce with the highest levels of pesticides called the “Dirty Dozen,” grapes were the 8th highest.⁴

³Statista, ⁴EWG

Unlike other US food and beverages, wine bottles do not require a nutrition label or an ingredients label. This is because wine content is actually regulated by the Treasury Department, not by a food agency.⁵,⁶ The wine industry actively lobbies against transparent labeling.⁷

⁵TTB, ⁶USA Today, ⁷Wine America

There are 76 additives approved for US wine making. While many are safe, others can be toxic. 12 of these legal additives are classified as “health hazards'' by the National Institutes of Health.⁸ 2 of them are considered “acute toxins.” ^{9 10} 4 of them are derived from 6 different animal organs.¹¹ 8 of them are derived from various molds, including the mycotoxic Ochratoxin A.<sup>12 13

8</sup>Additives Guide, ⁹NIH, ¹⁰NIH, ¹¹Additives Guide, ¹²lbid., ¹³NCBI