Emme Wines, Carignan, Redwood Valley 2023
The fall Carignan from Ricetti is the same fruit as the ‘enhorabuena’ spring rosé, but picked a few weeks later for more color, more tannin and a higher final alcohol. Carignan is a versatile grape, and it is a pleasure to showcase its range – it lends itself well to light, fruity rosé, and equally well to more structured, earthier reds.
The fruit for the red Carignan was partially footcrushed, and placed into tank 100% whole cluster. As it began to ferment and soften after a few days, it was further foot crushed to extract more color and texture from the skins. After 10 days on skins, the Carignan was pressed to tank to finish fermentation. Once dry, it was barreled down to neutral oak barriques and one neutral oak puncheon.
In late March, Carignan was racked to tank for bottling.
Indigenous yeast fermentation. 10 ppm SO2 at bottling, no other additions, unfined and unfiltered.
The fall Carignan from Ricetti is the same fruit as the ‘enhorabuena’ spring rosé, but picked a few weeks later for more color, more tannin and a higher final alcohol. Carignan is a versatile grape, and it is a pleasure to showcase its range – it lends itself well to light, fruity rosé, and equally well to more structured, earthier reds.
The fruit for the red Carignan was partially footcrushed, and placed into tank 100% whole cluster. As it began to ferment and soften after a few days, it was further foot crushed to extract more color and texture from the skins. After 10 days on skins, the Carignan was pressed to tank to finish fermentation. Once dry, it was barreled down to neutral oak barriques and one neutral oak puncheon.
In late March, Carignan was racked to tank for bottling.
Indigenous yeast fermentation. 10 ppm SO2 at bottling, no other additions, unfined and unfiltered.
The fall Carignan from Ricetti is the same fruit as the ‘enhorabuena’ spring rosé, but picked a few weeks later for more color, more tannin and a higher final alcohol. Carignan is a versatile grape, and it is a pleasure to showcase its range – it lends itself well to light, fruity rosé, and equally well to more structured, earthier reds.
The fruit for the red Carignan was partially footcrushed, and placed into tank 100% whole cluster. As it began to ferment and soften after a few days, it was further foot crushed to extract more color and texture from the skins. After 10 days on skins, the Carignan was pressed to tank to finish fermentation. Once dry, it was barreled down to neutral oak barriques and one neutral oak puncheon.
In late March, Carignan was racked to tank for bottling.
Indigenous yeast fermentation. 10 ppm SO2 at bottling, no other additions, unfined and unfiltered.
