Do you like the scent of flowers? So does Aaliyah Nitoto, founder of . free range flower wineryHe is a person who is revolutionizing the world of wine. Instead of using grapes, Nitoto makes wine from locally sourced organic flowers. Free Range His Flower His Winery offers a variety of flavors and blends, giving people from all over the country the opportunity to drink their favorite flowers. The brand supports sustainable business practices and eco-friendly packaging, as well as focusing on empowering women to make their voices heard. Free Range Flower Winery aims to redefine and enhance the way we drink wine forever. Learn more about Aaliyah’s unique concept and career path below.
When and why did you establish your company?
“We officially launched Free Range Flower Winery in the summer of 2018. Why? Simple, we love flowers, we love wine. Flowers have aromatic compounds, dynamic colors, and complexity. They have amazing properties, including a rich flavor, nourishing and healing properties. Flowers have magic and power. Through my work as an herbalist for many years, I have learned about the history and health benefits of flower-based essential oils. We’ve learned about the benefits of winemaking, and we’ve discovered traditions of flower winemaking around the world that date back hundreds and even thousands of years, and the people making these wines were often women. . This intrigued me and resonated with me. I wanted to experience this wine, so I had to make it myself.”
What has your career path been so far?
“After graduating from Mills College with a biology degree, I worked in biotechnology, then delved into herbalism and nutrition research, which led me to work as an independent contractor with nonprofit organizations and nutrition programs. I think all of these interests, combined with my love of good wine and my DIY maker spirit, led me to flower winemaking. It was tough for black women to have to navigate trying to break into the industry.
After writing a business plan at the Renaissance Entrepreneurship Center in San Francisco, it took nearly two full years to get the winery off the ground. Many doors were closed in front of us. If you can believe it, we’ve had to deal with sexism, racism, and even grape supremacy.
There was one man who tried to use his presence and power as an established winemaker to get in my way. The other one guided us for months, until literally two days before we were scheduled to move into his warehouse space, at which point his “partner changed his mind.”
I just had to keep pushing, stay positive and pivot when needed. Of course I still do, but at least now I feel like anything is possible because I have incredible support from so many different communities. ”
Could you tell us about the process of making wine using flowers? And how much alcohol does it contain?
“I use a different process for each wine, learning and refining the technique with each new batch (hopefully!), but one thing I can consistently say is that flowers are always the basis or foundation of the fermentation process. The color, aroma and main flavor of these wines comes from flower essences, which we first extract by steeping the flowers and then, at some point in the process, add organic essences to the varietal we are currently working with. .Turn lemons and oranges into “juice”.
My wine is organic and vegan. I aim for minimal intervention, and sometimes I fine and rack the wine for great clarity, and other times I don’t do either and just let the wine express itself. I do not filter the wine or add color or flavor enhancing agents, as I have heard some large commercial wineries do. I often age my wines using a method called florification on the lees. Flourification is flor“Flower wine”, which comes from the Latin word meaning “flower”, is equivalent to “vinification”, which refers to the production of grape wine from fruit to fermentation and bottling. The lees are the yeast and other natural ingredients that settle to the bottom of the tank during the fermentation process. In other words, flowering on lees is an aging technique in which wine is aged on the lees until bottling without lees. This gives the wine its magical complexity.
My red wines (Rose Hibiscus and Rose Petal) have an alcohol content of 14%. Lavender is 13.5% and marigold is 12%. ”
What is your brand’s core mission?
“At Free Range Flower Winery, we handcraft premium flower wines in small batches using locally sourced organic flowers rather than grapes. Our mission has three parts: 1) World class for the 21st century; Leading by example by using organic ingredients, environmentally responsible packaging, and sustainable business practices to produce wines of #metime, women’s voices, inclusivity, and flowers. To challenge the old elitism associated with wine by expanding the real-life, fun elements of pairing it with family, good food, and memories. 3) To empower the community through unique taste experiences, authentic customer relationships, and social responsibility. Build (currently donating 5% of pre-sales to the Alameda County Community Food Bank).
What are the most popular wines you sell?
“’L’ Lavender: This is the first wine I ever made. It is my wild child, unique in the wide world of wine. Lavender is one of my favorite flowers and herbs. One thing. I’ve always been obsessed with lavender. I love it. So the idea of making wine from lavender flowers was too appealing for me not to try. The “L” is slightly effervescent, so it’s sparkling. Masu. It looks elegant and festive. The feel of the body is very relaxing and the floral nose is pure pleasure.
Rose Hibiscus: I wanted to create a blend of flowers and reds that people would be excited about, and that are most familiar to grape wine drinkers, perhaps reminding me of bright reds like Sangiovese, with a touch of fresh fruit. You can feel the aroma and subtle spice. . Think young Tempranillo with velvety tannins. Hibiscus flowers produce a beautiful, rich red color and a very complex flavor. Although the rose itself is a little pointy, it has a warm and rounded feel that pairs perfectly with the hibiscus. It’s a luxurious experience.
Rose Petal: This second red blend was fun to make! I was working on RoseHybiscus and experimenting with different proportions of flowers. And we came up with this ratio that brings more rose to the forefront and has the perfect amount of hibiscus to support it. This wine has an instantly recognizable floral nose, a veritable bouquet of roses, and the flavors are so gorgeously balanced with this silky, warm finish that it’s like cuddling up next to a fireplace. ,I don’t understand. It’s just wonderful.
Marigolds: I was looking at different flowers to make my first “white wine” and was drawn to all the wonderful characteristics of the calendula. Marigolds have all the earthy, sunny, herbal, summery qualities that really transformed the wine. Something special. Vibrant and juicy, amazingly full-bodied, amazingly bright, and the color is…pow! ”
What has surprised you most since starting your company?
“What surprised me the most was how much love I received from the community of wine lovers we were able to reach. The loyalty and genuine excitement of my customers for my wines was truly amazing. It was wonderful.”
What lessons have you learned as a founder?
“You have to have a really thick skin to walk in the world of entrepreneurship. It takes tireless tenacity when you break down doors and walls, because it’s only you (or someone as lucky as me) If you want to move forward, you have to do it on your own. You have to push it. You have to believe in yourself. And don’t let anyone or anything hold you back. I’ve learned that my brand is what I make it. The expectations I have for Free Range Flower Winery are my choices. And it’s my responsibility. By having high expectations and expecting excellence, I get exactly what I want from my brand and myself.”
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