Carbonic Fermentated Organic Zinfandel

Carbonic Fermentated Organic Zinfandel

This is a different approach to Zinfandel with this “Vin de Soif”. Bright cranberry, raspberry with a little bit of bubble gum and candy. This walks the line between rose and red wine having low tanning and mouth-watering acid of rosé, but all the color of a red. Aromas of bright cranberry, raspberry with a little bit of bubble gum and candy

100% of grapes were left whole cluster using carbonic fermentation. The wine was then blanketed with CO2 and held at cool temp for 12 days. The winemaker performed 1 gentle pump over per day to wet the dry grapes on the top of the fermenting tank. This ensures that the aerobic bacteria are kept out. This is important because those aerobic bacteria are what turn ethanol into vinegar. After carbonic fermentation the wine was pressed to barrel where it finished primary fermentation.