Mamacita was such a fun wine that I decided to make a red version, this time from Primitivo. This wine was fermented like a red (whole cluster, pigeage, spontaneous fermentation) until it had 35 g/l sugar. It was then pressed, settled and cold stabilized in a stainless steel tank. It was bottled February 15th, 2017 with approximately 5 grams of sugar per liter, under crown cap. It is unsulfured, unfined, unfiltered.