Ferdinand Poco Tinto

About Ferdinand Poco Tinto

Ferdinand Poco Tinto is 100% organic Graciano made in a light red style that is perfect for chilling. The Graciano was hand-picked in late August to retain natural acidity. Then, the wine undergoes carbonic fermentation. This transpires with 100% whole clusters placed in a sealed, CO2-sparged stainless tank. Afterward, 5 days old pressed wine returns to the tank to finish fermentation. To clarify, carbonic fermentation breaks down the malic acid in the wine. This doesn’t allow the wine to complete a traditional malolactic fermentation. The resulting wine shows crunchy red fruit, floral notes, and is spicy.

About the Ferdinand Winery

In the fall of 2006, winemaker Evan Frazier flew to France for his first harvest. He spent the next few months working in the small Roussillon village of Maury. Here he picked grapes, hauled boxes, processed fruit, and learned cellar work. The experience he had there convinced Evan to move to Napa upon his return. There he continued on with an apprenticeship in winemaking with Abe Schoener of The Scholium Project. Abe connected Evan with his mentor John Kongsgaard. Even now, after more than a decade, Evan still feels more like a student of wine than a winemaker.

Evan’s first experience in winemaking was geographically in France. Yet, it was culturally in the Cathar and Catalan country just across the Pyrenees from Spain. In Maury, the most common grapes grown are Grenache and Carignan. In Spanish, they are known as Garnacha and Mazuelo. As he set out to make my his wines, Evan again looked toward Spain. He was fortunate to meet two great growers of Spanish varieties. For his first vintage, Evan started with just one ton of Albariño from Markus Bokisch’s Vista Luna Vineyard. In 2011, he began to make Tempranillo from Ann Kraemer’s Shake Ridge Vineyard. Today the Ferdinand label also includes Garancha Blanca, Mazuelo (Carignan), and Graciano.