Vice Versa is a co-ferment of red and white grapes - 50% Cinsault and 50% Viognier - produced in limited quantities from small vineyard plots of less than 10 hectares that are farmed organically or biodynamically on clay, limestone and sandy soils. The bunches are destemmed and macerate for 6 days prior to native yeast fermentation in stainless steel tank. Co-fermentation, as opposed to vinifying separately and blending afterwards, makes for a more natural, vibrant, well-knit wine. The result is a light-bodied, medium-to-low tannin, pithy wine with floral notes, tart cranberry and cherry flavors and just a hint of kombucha. Serve with a slight chill and pair with grilled kebabs, salads, or goat cheese.