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63% Carignan, 23% Zinfandel, 3% Valdiguie, 8% Charbono
Most of the grapes in Glou Glou underwent carbonic maceration, the classic fermentation method of the Beaujolais, which means that fermentation happened inside of berries themselves, causing them to explode in happy, boozy ecstasy. That’s how you’ll feel when you drink this wine—it dances in your mouth. Whereas last year’s Glou Glou was 100 percent Charbono, this year they used several different varieties from a handful of old vine vineyards in Mendocino and Solano Counties. They picked the grapes early (between 20 and 21 brix), to keep the alcohol level below 12 percent and some nice fresh acidity. They vinified each of the individual lots separately. Most underwent carbonic maceration, a gentle process that helps to keep early- harvest wines from becoming too tannic. After 7 to 12 days, depending on the lot, they pressed the juice off its skins where they fermented natively in tank. Then, half of the lots were aged in barrels, half in tank, to keep the wine bright and fresh. They bottled without any fining or filtration, so store Glou Glou in a cool place. They do not de-gas our wines, so it may benefit from a quick decant to blow off CO2, especially when young.