Santa Barbara County, CA

Sangiovese

This Carbonic Sangiovese is all about freshness! Crushed red fruits, raspberry, mineral. This is gulpable, low-alcohol grapey goodness, with clean acidity. Serve in a tumbler, slightly chilled, with an antipasti platter or pizza or mac & cheese - or really just about anything.

Carbonic maceration is a method of fermentation typically used in the Loire Valley, whereby grapes, picked early for high acid, are not crushed but put in a tank, topped with CO2 and left alone for fermentation to happen within the berries.