The Urban Wine Company

The key to making good wine is in the viticulture techniques employed. For the individual this is impossible, the commercial vineyard needs a minimum of 1 tonne of grapes to produce a single pressing of wine. That’s the benefit of the collective. By pooling our grape crop we can achieve the scale to use professional techniques.

The annual harvest takes place each autumn. We work closely with the vineyard to predict the optimum date for the majority of our member’s grapes to be ripe. Members bring their grapes to a collection point in London and we deliver the fruit to the vineyard where each member’s contribution will be inspected, weighed and pressed together by the end of harvest day.

The vineyard will apply their experience and expertise using modern, high quality equipment to produce Urban Wine. The freshly bottled wine will be ready in March but needs a few months to settle and mature. By June the wine will have softened and the flavour developed ready to be enjoyed chilled in the summer sun.