Mendocino, CA

⅓ of the Zinfandel grapes underwent carbonic maceration for 10 days, ⅓ reverse saignee for 19 days, and ⅓ destemmed maceration for 5 days. Some of the wine was put into a foudre and the rest went to a stainless steel tank for 11 months. The off-dry wine was then carbonated and put into 250ml cans. As always - native yeast fermentation, unfined, unfiltered, and no added SO2.