Wonderwerk, Marinara! (2023)

Gilroy, California. Practicing organic. 27% Montepulciano, 18.1% Zinfandel, 17.1% Barbera, 16.3% Aglianico, & 13.2% Teroldego.  Each varietal was fermented separately with native yeast and bacteria for 1-2 weeks on skins, with punchdowns and/or pumpovers twice daily. Teroldego was fermented whole cluster; Montepulciano was fermented with carbonic maceration; all other varieties were de-stemmed. The wines then rested in neutral oak for 5 months.  "'Marinara!' is a celebration of red sauce (or ‘gravy’ depending on where you’re from) – perfectly pairing with the tang, the sweetness, the umami. Wherever there’s pizza or pasta or eggplant parm or meatballs or bolognese, plop a bottle of Marinara! on the table and watch the faces light up as everyone goes ‘eyyyy!'” Perfect pairing for pizza, pasta, or just about anything else served up at your neighborhood red sauce joint (especially if that’s your own kitchen).