Winery: Terah Wine Co.
Maker: Terah Bajjalieh
Region: Lodi AVA, CA
Notes: Strawberry, cherry, rustic notes
Price per can: $10
Aged: 6 months, neutral French oak
Residual Sugar (per 5 oz glass): 0.0 g
A native Californian, Terah Bajjalieh refined her unique style and found her love of wine by way of food and from her travels across the globe. She started her professional career in the hospitality industry studying at the International Culinary Institute in California. She then spent time working in wine bars, a Michelin-starred restaurant, wine education, and consulting in the Bay Area.
Her style of winemaking is influenced by her time in Europe where she got her hands dirty in every part of the winemaking process, learning the ins and outs of natural wine.
An Italian grape grown in cool-climate Lodi, California, this Sangiovese is packed with strawberry, cherry, and rustic flavor. It’s made using carbonic maceration which means it’s starved of air, forcing the fermentation to happen inside each grape. The result: Super flavorful wine that smells out of this world.
Winemaker Terah Bajjalieh cares a lot about where the grapes come from, that the wine is made naturally, and that the final result pairs amazingly with food – but has enough structure to stand on its own. This Carbonic Sangiovese will be the perfect pairing to pizza night, summer BBQ, or pretending you’re at the White Lotus overlooking Mount Etna.
- 100% Recyclable
- Doesn’t affect the taste
- No light exposure or oxidation
- No “corked” wines
The can art is a perfect balance of Terah’s personal style with a Maker spin. The red shapes arranged playfully around the can really embody the wine inside.
Amazing with red sauce, perfect for BBQ, and a must-have (chilled) on a hot summer night.
These were some of the first grapes to come in from harvest, then they were aged for 6 months in neutral French oak. The grapes are sourced from two different vineyards – one younger, one older – but both certified organic and sustainable.
The winemaking style of carbonic maceration originated in Beaujolais, France, and is all about minimizing the grapes contact with air during the fermentation process. This forces the enzymatic process to happen inside the berry, giving the final product big flavor and even bigger aroma. Other things of note: Native ferments only, no added yeasts, nothing adjusted during fermentation.