Carbonic maceration is the trick behind the juicy, gulpable side of Beaujolais, and Kareen brings it to Sierra Foothills Barbera here. The Nemet family ferments whole clusters in a sealed, oxygen-free environment, which softens tannins and cranks up the bright, crunchy fruit. The result is a low-intervention red that drinks light and lively, the kind of bottle you can chill slightly and pour all afternoon. Barbera's natural acidity keeps it zippy from first sip to last.