Pablo Soldavini Lurpia Tinto
Pablo employs a combination of gentle winemaking and a move away from single-variety dominated blends. The timing of the first sulfite additions depends on the fruit, with most of them added only prior to bottling. Most of the fermentations are made in open-top 1000-liter fermenters and there are no added yeast cultures, only natural fermentations. The stems are used for reds almost in entirety with an average of about 90%, and the extractions are extremely gentle and could be considered a quasi-infusion style with the grape cap only wetted a couple of times per day. Fermentations on skins last around a month before pressing and the juice spends a night in tank before transfer to either steel or barrel where they spend between six months to a year before bottling.
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Shipping & Returns
Shipping & Returns
Wine ships within California and to most other states. Beer and spirits can only ship to addresses in California. That’s state law, not us being difficult.
Someone 21+ must sign for every delivery.
In San Francisco, we offer same-day delivery.
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