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Location: United States, California
Winemaker: Shaunt Oungoulian and Diego Roig
Grapes: Mostly Carignane with Zinfandel, Pinot Noir, French Colombard and Muscat
Winemaking: Zinfandel and Pinot Gris — whole cluster direct press, juice settled overnight before decanting off the solids. Chardonnay and Orange Muscat — destemmed, macerated on the skins for 10 days. Each variety fermented separately. 5 months on the lees. No filtering or fining.
From the Producer: Why Populis? Because it's all about you, our friends and allies, our brothers and sisters who want to drink delicious, honest wine. There is not enough wine with soul that we can afford to drink... and we like to drink!
We work to find amazing vineyards all over Northern California where the farming is top notch. Herbicides? NO! Synthetic pesticides? No! Organic farming? Always! Old vines? Duh! Complex, out of this world terroir? FOR SURE! And once we hunt down these special vineyards we do all we can to not screw it up -- and by that we mean no additions, no intervention, no tomfoolery-- just straight up fermented juice.
Location: United States, California
Winemaker: Shaunt Oungoulian and Diego Roig
Grapes: Mostly Carignane with Zinfandel, Pinot Noir, French Colombard and Muscat
Winemaking: Zinfandel and Pinot Gris — whole cluster direct press, juice settled overnight before decanting off the solids. Chardonnay and Orange Muscat — destemmed, macerated on the skins for 10 days. Each variety fermented separately. 5 months on the lees. No filtering or fining.
From the Producer: Why Populis? Because it's all about you, our friends and allies, our brothers and sisters who want to drink delicious, honest wine. There is not enough wine with soul that we can afford to drink... and we like to drink!
We work to find amazing vineyards all over Northern California where the farming is top notch. Herbicides? NO! Synthetic pesticides? No! Organic farming? Always! Old vines? Duh! Complex, out of this world terroir? FOR SURE! And once we hunt down these special vineyards we do all we can to not screw it up -- and by that we mean no additions, no intervention, no tomfoolery-- just straight up fermented juice.