Typically considered a tooth-staining, massive tannin wine, we fermented this Tannat using carbonic maceration, a technique where the grapes are held in an anaerobic environment until fermentation begins from within the berries themselves. The carbonic maceration softens some of Tannat’s typical tannins, creating a drink-now style of the wine that isn’t commonly seen in Virginia Tannat.
| Color | |
|---|---|
| Grape Varietals | |
| Size | 750ml |
| Attribute 2 | |
| Attribute 3 | Family Owned, Locally Made, Low Intervention Winemaking, Low SO2 (Total sulfites under 70 mg/L), Native Yeast Ferment, Virginia Wine, Women of Wine |
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