Carbonic fermentation takes a grape variety that is quite hardy and robust, and morphs it into something more vibrantly aromatic with a juicy drinkable style. Traditional cold carbonic maceration methods were used to ferment this wine. The whole cluster fruit was placed very gently inside of tanks layered with dry ice pellets and blanketed with CO2 snow. A few gallons of fermenting juice from a young fermentation were also added to the tanks to continue natural production of CO2. After 7 days the fruit was pressed and the partially fermented wine finished fermenting in stainless steel to preserve the heightened aromatics associated with wines produced in this method. #CHILLABLERED