Wonderwerk, Marinara NV

27% Montepulciano, 18.1% Zinfandel, 17.1% Barbera, 16.3% Aglianico, 13.2% Teroldego, 8.3% Grenache 

Contra Costa AVA, Madera AVA, Alta Mesa AVA, Clarksburg AVA, Lodi AVA

California, USA 

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. VEGAN

One night a week everyone asks themselves… ‘Am I going to have pizza? or.. am I going to make pasta?’ This wine was designed for that very moment. 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!'