Division Seeohtoo Carbonic 2021
WINEMAKING + FERMENTATION
We are big fans of carbonic maceration – the technique most well known from traditional Beaujolais winemaking in which grapes are kept intact, whole cluster, and macerated with carbon dioxide, which breaks the skin cell walls down from an intracellular basis. Ultimately, this leads to softer tannins, more red fruits and more spicy characteristics in the wine. Both the Sangiovese and Pinot Noir are treated this way before aging in old barrels. Unfined, unfiltered and with a small amount of sulfur added at blending.
Carbonic wine lovers rejoice – earthy and spicy Sangiovese meets fruity and mineral dense Pinot Noir! This wine has all the classic hallmarks of carbonic maceration, light silky tannins, strawberries for days and the perfect weight for summertime. Try it with a little chill, but definitely don’t forget a few pals to join you for this quaffable CO2 sipper.
SANGIOVESE 75% | PINOT NOIR 25%
6 MONTHS NEUTRAL AND STAINLESS BARRELS