What’s actually in HoméoJuices? Our label, line by line

Turn the bottle over. Read the label. It’s a habit we’d like to see more often — and one we have no reason to fear. This week, we’re offering you an exercise in total transparency: scrutinising our own label, line by line, and telling you what’s in — and, more importantly, what isn’t in — a bottle of HoméoJuices.

Line 1 — ‘Grape juice’

No reconstituted concentrate, no ‘grape-based drink’, no ‘nectar’: 100 per cent grape juice. Grapes picked at peak ripeness on our limestone slopes inGenté in the Grande Champagne region, gently pressed, whole-bunch. The colour of the white wine comes from its white grape varieties — Colombard, Montils, Sémillon, Fille Blanche, Ugni Blanc — whilst that of the red comes from its Merlot and Cabernet Franc. No colouring agents are used.

Range 2 — sparkling wines

Our juices are carbonated through carbonation: fine bubbles are added to the juice, just as with sparkling water. This is the only ‘addition’ you’ll find — and it’s carbon dioxide, not a hidden ingredient. This approach keeps the fruit intact: the grapes are neither re-fermented nor processed; they simply sparkle, that’s all.

The ranges you won’t find

This is the most interesting part of the label: what isn’t on it.

• No added sugar. The sweetness of our juices comes solely from that year’s grapes, full stop. Whilst many sparkling drinks rely on added sugars or syrups, we have nothing to hide: healthy, fully ripe grapes are all we need.
• No added sulphites. Common in the world of wine and certain juices, they’re not part of our label.
• 0% alcohol. Naturally — the juice isn’t fermented. The whole family can toast with the same glass.

The label begins in the vineyard

Yet an honest label tells only part of the story: what really matters happens months before bottling. Our vines receive no synthetic chemical inputs — no pesticides, no herbicides, no synthetic fertilisers. Instead, we use highly diluted and potentised preparations, applied according to the principles of holohomeopathy, a method that we are the first in the world to implement across an entire vineyard.

Why such high standards for grape juice? Because whatever the vine receives ultimately ends up, in one way or another, in your glass. We’ve devoted an entire article to the journey of treatment residues, from the bunch to the glass — recommended reading before your next trip to the drinks aisle.

Compare, calmly

We’re not going to caricature other sparkling drinks: there’s a bit of everything on that shelf. Simply, next time you’re there, try asking yourself these three questions:

1. Is the first ingredient a fruit — or sugar water?
2. How many ingredients would an eight-year-old be unable to name?
3. What do we know about how the plant was grown?

Our label answers the first question in a single line, the second with zero unpronounceable ingredients — and this entire site, from the ‘Holon’ to the ‘Journal’, answers the third.

The proof is in the glass

Transparency is good; tasting is better. The best way to verify all of the above is still to serve a very chilled White or Red, between 6 and 8 °C, and to taste what a grape tastes like when it’s been left to its own devices.

→ The ‘Discovery Duo’ (12 bottles, both vintages) is made for just that