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Region: Ballard Canyon < Santa Ynez Valley < CA
Vineyard/Cellar Stats: organic farming, loam and slate soil; carbonic fermentation; bottled unfined/unfiltered with <20ppm sulfur; 12% ABV
Winemaker: Peter Stolpman & Sashi Moorman
NEW VINTAGE ALERT: Stolpman's crowd-pleasing carbo Sangiovese is back!
This is the wine formerly known as Carbonic Sangiovese, still sporting the same fresh, chillable red profile. Founder Tom Stolpman loves Italian wine, especially Sangiovese, so Stolpman makes two versions: a ripe oak-aged one, and this fresh, light, rustic, drink-now Carbonic version. 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. This is gulpable, low-alcohol grapey goodness, with bright cranberry fruit and clean acidity. Serve in a tumbler, slightly chilled, with an antipasti platter or pizza or mac & cheese.