Carbonic red.

90 year-old wildbush Dolcetto (60%), Mission (25%), and Tokai (15%) from one of the last family-owned ecological vineyards in San Antonio de las Minas (sandy clay soil). 10-days of whole-cluster carbonic maceration (skins, seeds, stems) and spontaneous fermentation in stainless steel.

Based on the Persian proverb “Khoda va Khorma” about the all too human experience of desire and destiny, wanting to have ‘our cake, and eat it too’.