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.
If served and chilled and tasted with an open mind, many feel this wine is irresistible. If you dare to disagree, taste this new 2020 vintage. Ka Boom - cherry sour candy and a crunchy red verve that sings through the mouth - this redefines the STOLPMAN SO FRESH brand. A friendly carbonic upfront pop followed by a touch of tart berry eschewing in a dusting of zippy tannin.