Stolpman began producing Carbonic Sangiovese in 2013 in an effort to make a fresh, delicious version of Sangiovese. Carbonic Fermentation – allowing the grapes to ferment whole, uncrushed in a sealed tank – allows for a red wine containing only a fraction of the tannin present in a traditionally fermented red wine. Without the threat of an overly tannic wine, Stolpman can pick earlier, at lower sugar. Because theye don’t need to wait for integration, they bottle the wine within a few months of harvest, locking in the fresh, un-oxidized profile.
Serve cold! Bright red raspberry, red currant, rhubarb, and violet. Refreshing to the max but bone dry with just a kiss of fine tannin. Just enough of a riper profile behind the bright “ray of sunshine” energetic cut. Candied cherries and red jolly ranchers bring home the deliciousness quotient. A floaty, foamy layer bordering on frothed cappuccino milk marries to the zip and tang.
Serve cold! Bright red raspberry, red currant, rhubarb, and violet. Refreshing to the max but bone dry with just a kiss of fine tannin. Just enough of a riper profile behind the bright “ray of sunshine” energetic cut. Candied cherries and red jolly ranchers bring home the deliciousness quotient. A floaty, foamy layer bordering on frothed cappuccino milk marries to the zip and tang.
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