a fascinating wine, it was processed in a carbonic fashion, in which the juice is allowed to ferment inside the mostly intact grape skins, much like what's done in beaujolais. the result is a transparent, ruby red wine that offers scents of a dust storm mixed with crushed rock and chile pepper herbaciousness. it's warm and soft on the mouth with a presence that suggests something between peppercorns and bell peppers.
Carbonic