There is Nault Rieslin really to ferment Cinsault and Riesling together… except that it’s tasty. We made this wine by filling a tank with un-destemmed whole clusters of Cinsault and Riesling, and then the foot stomping began. This super fresh glou glou was on skins for 10 days or so before pressing to old French oak barrels. No additions of yeast or anything else, save for a minimum amount of SO2 at unfiltered bottling. We taste smokey cranberries, grapefruits, and pomegranates in this wine.
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