From the winery. The story of our new Carbonic Sangiovese label goes back to August of 2016, when our friends Emily and Patton Penhallegon served the 2015 vintage at their beautiful wedding in Flathead Lake, Montana. Our mutual friend, Italian Wine Importer extraordinaire, Joanie Karapetian posted a photo of the Carbonic Sangiovese bottle. Under the bottle shot, framed by the Montana backdrop, she wrote “nothing says ‘I love you, will you marry me?’ like Carbonic Sangiovese.”
A comment popped up below it from Frenchman Bon Vivant Remy Charest, “nothing says I love you, bunches – like Carbonic fermentation.”
To make Carbonic Sangiovese, La Cuadrilla must lovingly, gently harvest whole bunches. The winery team then softly cradles them into a tank without popping the skins. Then we part for up to three long weeks, waiting for the sugar locked within those adored grapes to ferment and blossom into the light red wine we obsess over all summer.

Reading the post, still slightly dazed from the festivities of the night before, I knew that cute little pun had to be the new label for the wine. Carbonic Sangiovese is way too fun to have a serious label!

Pete Stolpman has led Stolpman Vineyards since 2009 and has served as the President of Ballard Canyon Winegrowers Alliance since the AVA was approved in 2013. Prior to taking over the family operation, Pete worked in the wholesale side of the business at Henry Wine Group and the winemaking side in Barossa Valley and Chianti Classico. Today, Pete focuses on experimentation in both the vineyard and winery. Pete believes his new own-rooted, high-density Syrah and Mourvedre vineyards will once again redefine the quality threshold at Stolpman. Outside of the Stolpman label, Pete and Rajat Parr bottle estate grown Trousseau, Trousseau Pet’Nat, and Chenin Blanc under the Combe Label. Pete also partners with Ruben and Maria Solorzano to make fresh and lively wines called Para Maria.

Bright, crunchy red fruits, a little hint of fruit rollup, and wild cherry, this carbonic Sangiovese really delivers! The winery suggests to serve this wine chilled, and we agree wholeheartedly!
Also, though this wine is cheerful and lighthearted, it’s also a versatile food wine because of its zippy acidity. Pizza, bbq chicken, teriyaki chicken, kal-bi, eggplant and tomato dishes… the world is your oyster. Oh. Actually, just don’t pair this with oysters.