This fruit was fermented Carbonic; a process by which the fruit is fermented inside of each berry. The grapes are gently placed in a fermenter full of CO2 to prevent any oxidation. The process begins by an enzymatic breakdown of sugars in the berry which produces a distinct strawberry rhubarb aroma. The strange thing is that this process also produces alcohol without yeast activity. During this process, the juice has no exposure to the skins and extracts very little color and almost no tannin. After the initial enzymatic conversion, the berries swell and burst allowing yeast to complete the fermentation process. This wine was fermented in small lots and aged in French oak that was two years old. This oak appeared neutral before filling but had a much stronger influence than expected as it darkened the wine to the appearance of a light Pinot Noir and less of a Rose.