Wine Tasting Friday April 25 Anytime Between 4&7
We travel by the glass to Spain, Italy, France, and Santa Barbara, California.
Wine this week!
- Pinot Noir out of Sancerre in the Loire Valle, France, is a rare treat
- The Spanish grape Bobal has an intense red color, smooth body, red fruit aroma, fresh and well-balanced tannins
- The Italian white is the grape Cococciola loaded with ripe fruit with slight tropical notes
- Natural winemakers from Broc Cellars give us a layered crunch Garnacha rose.
The Natural winemaking from Broc Cellars yields clean, fun, fantastic!
These grapes go into our stainless steel tanks; we want a crunchy wine, so we are using true carbonic fermentation. Only native yeasts are used to ferment our grapes.
Dry ice is added over the top of the grapes before we seal the tank and allow carbonic fermentation to begin. We will wait for a full week to go by, then open the lids and foot tread the grapes before going to our press. The juice will go back into tank to complete fermentation.
Bobal grape in photo above is known for being high in polyphenols, particularly anthocyanins, contributing to its deep color and high antioxidant content. Take that, Surgeon General!!