2025 Vinos Pijoan 'El Carbonico' Guadalupe Red, Mexico

$29.00

San Antonio de las Minas, Valle de Guadalupe, B.C, MX. Barbera
• % Alcohol: 12.5%
• pH: 3.20
• Malolactic: 100%
• Fermentation: 90% Carbonic fermentation - 10% semi carbonic and crushed. Stainless steel.
• Skin contact: Whole cluster fermentation.
• Oak: Five months in neutral oak.
• SO2: No SO2 added.
• Filtration: Unfiltered.
Barbera-based wine made through whole-cluster carbonic fermentation. A young red with vibrant color, soft tannins and a
lively fruit-driven profile. Its naturally bright acidity and characteristic pomegranate and cherry notes make it an ideal wine
for sharing by the glass. A subtle saline note lifts the fruit expression typical of carbonic fermentation and makes it a great
companion to the depth and spice of Mexican cuisine.
Vineyard. Barbera (90%), Tempranillo (10%): San Antonio de las Minas, Cabello Vineyard, Valle de
Guadalupe.

–
+

Specs