Zumo Wine, which gets its name from the Spanish word for “juice,” is the wine project of Diego Luis Perez, formerly of cult Providence restaurant Flan y Ajo. Diego sources fruit primarily from the Sierra Foothills and Contra Costa County to make small-batch wines with no added yeast, malolactic bacteria, clarifiers, stabilizers, acid, sulfites, velcorin, or other additives. The wines are fermented naturally in open-top fermenters and finished in either neutral oak or tank. Bottled while still naturally alive, the wines are fresh and tingly, perfect for sharing with friends and family.

Only 40 cases made! Lots of aromatics and a hint of tannin makes this the perfect syrah.