# Superluna Carbonic (2025)

- **Producer:** Domaine La Robina
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache Noir
- **Region:** Languedoc-Roussillon, France
- **Style:** Natural
- **Alcohol:** 14.0%
- **Average price:** €22
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 12–18 °C
- **Aromas & flavours:** banana, cherry, raspberry, strawberry

## About this wine

Domaine La Robina, a boutique natural wine estate founded in 2022 by Ismo Rantala and Petra Soderling, crafts expressive wines with a philosophy of 'pure, hands-on, nothing-added-nothing-removed' winemaking. The 2025 Superluna Carbonic is their inaugural exploration into carbonic maceration, a technique historically used for Grenache Noir. This micro-batch, sourced from the Saint-Chinian region of Languedoc-Roussillon, is classified as a Vin de France due to its natural winemaking style. The wine is produced in tiny quantities, with only 600 bottles made for this vintage, reflecting the estate's commitment to small-scale, artisanal production.

## Interesting facts

- This is Domaine La Robina's first-ever carbonic maceration wine.
- The wine is bottled and released very early, often in Spring following the vintage.
- Only 600 bottles were produced for the 2025 vintage.
- It can be enjoyed lightly chilled (12-14°C) to enhance its vibrant fruit.

## Food pairing

The carbonic maceration style, low tannins, and vibrant red fruit profile of Superluna Carbonic make it incredibly versatile. Its medium body and bright acidity complement a range of dishes, from light appetizers to richer comfort foods. The wine's natural winemaking approach means it pairs well with dishes that are not overly complex or heavily sauced, allowing the wine's inherent fruitiness and subtle complexity to shine. Its ability to be served slightly chilled further broadens its pairing potential, making it suitable for warmer weather and lighter fare.

## Wine making process

The 2025 Superluna Carbonic is made from 100% Grenache Noir grapes, hand-harvested from vines grown organically and biodynamically at 150 meters elevation on slate and schist soils. The winemaking employs a carbonic maceration technique in airtight steel tanks, where whole-cluster grapes ferment from the inside out, facilitated by introduced CO2. This is followed by a gentle pressing using an antique vertical press. Fermentation and aging occur exclusively in stainless steel tanks for three months, utilizing spontaneous fermentation with indigenous yeasts. The wine is bottled early to preserve its freshness. The cellar environment is naturally cool and stable, located at 300 meters altitude in a historic stone factory.