This unique, chillable red has quickly become a favorite in the Alta Colina lineup. It's time for friends to gather and you want a wine that won't overpower a big meal where mostly all we want is the sides anyway--perfect moment for a cold bottle of Carbonic!
A carbonic maceration is a completely different way of looking at a fermentation. Utilizing this technique involves hand sorting whole clusters into a tank/bin for fermentation while layering with dry ice (to add carbon dioxide), and sealing the vessel so no air can escape, or enter. This forces the grapes to undergo an intracellular reaction where the acid and sugar are broken down enzymatically. Once a small amount of alcohol is produced, the berries begin to break open and the natural yeast will finish the fermentation. Because the fermentation is carried out inside the berry (as opposed to the juice/winearound the berries), there is less extraction, and a different flavor profile. After three weeks this wine was pressed, and primary fermentation was completed in tank prior to undergoing malolactic fermentation in neutral French oak barrels. This wine aged for four months prior to bottling.
Light brick red in color, this wine is best served slightly chilled. Delicate aromas of rhubarb pie, cherry fruit roll-up and dandelion stem lead to a soft and supple palate with a velvety texture. Flavors of fresh strawberries and dried hibiscus petals lead to a long, seamless finish.
A carbonic maceration is a completely different way of looking at a fermentation. Utilizing this technique involves hand sorting whole clusters into a tank/bin for fermentation while layering with dry ice (to add carbon dioxide), and sealing the vessel so no air can escape, or enter. This forces the grapes to undergo an intracellular reaction where the acid and sugar are broken down enzymatically. Once a small amount of alcohol is produced, the berries begin to break open and the natural yeast will finish the fermentation. Because the fermentation is carried out inside the berry (as opposed to the juice/winearound the berries), there is less extraction, and a different flavor profile. After three weeks this wine was pressed, and primary fermentation was completed in tank prior to undergoing malolactic fermentation in neutral French oak barrels. This wine aged for four months prior to bottling.
Light brick red in color, this wine is best served slightly chilled. Delicate aromas of rhubarb pie, cherry fruit roll-up and dandelion stem lead to a soft and supple palate with a velvety texture. Flavors of fresh strawberries and dried hibiscus petals lead to a long, seamless finish.
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