Primarily grown in cool climate regions like Sonoma Coast, California; Burgundy and Loire Valley, France; Willamette Valley, Oregon; and Piedmont, Italy, these wines have a short maceration time followed by primarily steel or cement fermentation. The wines are light-bodied, tart, and acidic. Varietals include Pinot Noir, Gamay, Barbera, and Dolcetto. Savory herbs and tomatoes pair wonderfully with these wines.
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