After sharing a Carignan source in 2018, winemakers Martha Stoumen (Martha Stoumen Wines) and Joel Burt (Las Jaras Wines) were both excited to pick up a small amount of Valdiguié from Ricetti Vineyard in Mendocino. The 70-year-old vines don’t yield a large crop, so they decided to join forces and make a wine together. Joel suggested sparkling, and Martha loves a natural Lambrusco, so they quickly decided on a partial carbonic red pétillant.
After harvesting, the tank was sealed for the first few days of fermentation to amplify some of the baking spice notes typical of carbonic maceration. The juice was then pressed off the skins and stems to continue fermenting. The wine was bottled with just the right amount of residual sugar to create the fizz they wanted, along with a minimal amount of sulfur.
This lively sparkling wine tastes like tart cherry juice and pomegranate. Aromas of holiday baking spice, thyme and tarragon, along with a touch of tannin for a balanced fizz.