Region: Central Coast / San Joaquin Valley, California, USA
Grapes/Fruit: Upcycled Organic Fruit & Co-fermented Grapes
Body: Light to Medium
Notes: Sour cherries, strawberries, pomegranate, anise, musk, wild herbs, and a savory, thirst-quenching finish
Pairing: Continuous charcuterie boards, pork belly sliders, wood-fired pizza, carnitas tacos, or roasted duck
The Producer
Châteauneuf-du-Fargosonini is an avant-garde, off-grid natural winery based near Sanger in Central California, co-founded by filmmaker Alejandro Fargosonini and choreographer Andrea Spaziani. Rooted in a radical return to Dionysian, low-intervention winemaking, the project focuses on rescuing high-quality, upcycled organic fruit that would otherwise go to waste in California's agricultural supply chain. Fermentations rely strictly on ambient wild yeasts with no industrial additives, no fining, no filtration, and zero added sulfur.
The Wine
"Locally Hated" is an eccentric, tongue-in-cheek cuvée that highlights the estate's commitment to radical upcycled fermentations. Blending organic stone fruits and co-fermented grape varieties processed entirely by hand and foot, the wine undergoes spontaneous wild-yeast fermentation before being bottled completely zero-zero. Brimming with vibrant acidity and textural grip, it delivers a striking profile of tart red fruits, floral musk, and earthiness meant to be served with a light chill.
Region: Central Coast / San Joaquin Valley, California, USA
Grapes/Fruit: Upcycled Organic Fruit & Co-fermented Grapes
Body: Light to Medium
Notes: Sour cherries, strawberries, pomegranate, anise, musk, wild herbs, and a savory, thirst-quenching finish
Pairing: Continuous charcuterie boards, pork belly sliders, wood-fired pizza, carnitas tacos, or roasted duck
The Producer
Châteauneuf-du-Fargosonini is an avant-garde, off-grid natural winery based near Sanger in Central California, co-founded by filmmaker Alejandro Fargosonini and choreographer Andrea Spaziani. Rooted in a radical return to Dionysian, low-intervention winemaking, the project focuses on rescuing high-quality, upcycled organic fruit that would otherwise go to waste in California's agricultural supply chain. Fermentations rely strictly on ambient wild yeasts with no industrial additives, no fining, no filtration, and zero added sulfur.
The Wine
"Locally Hated" is an eccentric, tongue-in-cheek cuvée that highlights the estate's commitment to radical upcycled fermentations. Blending organic stone fruits and co-fermented grape varieties processed entirely by hand and foot, the wine undergoes spontaneous wild-yeast fermentation before being bottled completely zero-zero. Brimming with vibrant acidity and textural grip, it delivers a striking profile of tart red fruits, floral musk, and earthiness meant to be served with a light chill.
What is natural wine?
Natural wine is wine made with minimal intervention from the winemaker, using organically or biodynamically grown grapes and without the addition of chemicals or additives such as sulfites. The result is a wine that is unique, expressive, and often has a more complex and nuanced flavor profile than conventional wines. Natural wine is also often associated with sustainable and ethical farming practices, making it a popular choice for those interested in environmentally friendly and socially responsible products.