Inspired by the carbonic maceration process originating from the Beaujolais region in France, our winemakers created this ligher bodied red that is fresh, fruit forward and ready to be enjoyed right away. Destemmed fruit was introduced to a sealed tank without the presence of oxygen, allowing intracellular fermentation to work its magic. As the grapes gently ferment from within, the natural sugars are converted to alcohol and the malic acid is depleted, allowing the juice to develop fruity aromatics. Once our winemakers were satisfied with the length of carbonic maceration, the tank was inoculated with yeast and primary fermentation was finished on the skins. A very reserved amount of oak aging was imparted before completion, resulting in a stunning wine with fresh aromatics, soft tannins and beautifully light acidity. Winemaker Sean Goehring recommends enjoying this wine slightly chilled with lighter foods such as charcuterie, pasta with simple pomodoro sauces or letting it shine all on it's own.