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Breaking Bread Redwood Valley Zinfandel, 2019
The defining characteristic is whole-cluster fermentation (carbonic maceration). We use all native yeast for spontaneous fermentation, all native bacteria for malolactic fermentation, and add no Sulphur throughout fermentation. The goal is a very hands-off approach to winemaking that highlights the purity of fruit, and deliciousness of a lighter-bodied red wine. The result is a fresh, crisp wine, that preferably should be served slightly chilled, which has a back bone of acidity and an unmistakable minerality that leaves your palate wanting more.
$7.35
Original: $20.99
-65%Breaking Bread Redwood Valley Zinfandel, 2019—
$20.99
$7.35Breaking Bread Redwood Valley Zinfandel, 2019
The defining characteristic is whole-cluster fermentation (carbonic maceration). We use all native yeast for spontaneous fermentation, all native bacteria for malolactic fermentation, and add no Sulphur throughout fermentation. The goal is a very hands-off approach to winemaking that highlights the purity of fruit, and deliciousness of a lighter-bodied red wine. The result is a fresh, crisp wine, that preferably should be served slightly chilled, which has a back bone of acidity and an unmistakable minerality that leaves your palate wanting more.
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Description
The defining characteristic is whole-cluster fermentation (carbonic maceration). We use all native yeast for spontaneous fermentation, all native bacteria for malolactic fermentation, and add no Sulphur throughout fermentation. The goal is a very hands-off approach to winemaking that highlights the purity of fruit, and deliciousness of a lighter-bodied red wine. The result is a fresh, crisp wine, that preferably should be served slightly chilled, which has a back bone of acidity and an unmistakable minerality that leaves your palate wanting more.
