Ruth Lewandowski Feints Carbonic Co-Ferment

This is a Piedmont blend, achieved by co-fermentation of red and white grapes. Arneis, Dolcetto, Barbera, Nebbiolo, Montepulciano, Vermentino, Trebbiano, Grignolino macerated and fermented in tandem to produce a charming chillable red that has fresh stone-fruity acidity on the front of the palate and a lingering finish reminiscent of rhubarb or hibiscus. Very little sulfur is added post fermentation and none at bottling. Very aromatic and complex, pair with grilled shrimp, a good hot dog and burgers grill session or something with tang and spice…arugula goat cheese salad?