Glou Glou Red

The team employs various wine-making techniques, including carbonic maceration, traditional skin contact, and a method they term "reverse saignée." This involves pressing whole clusters of tannic red grape varieties and adding the juice to a red wine fermenter to enhance the juice-to-skin ratio, resulting in a lighter red wine. Their aim is to create a harmonious, multi-dimensional blend.

Predominantly, the wines undergo carbonic maceration, a gentle method that prevents early-harvest wines from becoming overly tannic. After a fermentation period of 7-15 days, depending on the batch, the juice is separated from the skins. It then undergoes natural fermentation in tanks after the addition of 10ppm sulfur. To maintain the wine's vibrancy and freshness, half of the batches are aged in barrels while the other half are aged in stainless steel tanks. Before bottling, a minimal amount of sulfur is added, and the wine is lightly filtered.

Personality: “the most refreshing red wine ever, and the perfect antidote to long summer days and the heat of the grill. On the nose, it is a sea of hibiscus and raspberry with undertones of roasted coffee and wet rock. The palate is intense and fleshy with flavors of black plum and pomegranate and a long textural finish.  

Glou Glou has enough acid to stand up to your favorite tomato sauce, as well as intense berry notes that perfectly complement the char of a burger or perfectly cooked pizza crust. Serve this slightly chilled, and you will be the hero of your next backyard barbecue.”