Eppa SupraFruta Organic Red Sangria
Eppa SupraFruta Sangria is a blend of real, organic superfruit juices and premium varietal wine made from organically-grown grapes. Eppa SupraFruta Sangria is certified organic by California Certified Organic Farmers (CCOF) and is crafted in Mendocino, CA.
The key to Eppa SupraFruta Sangria's delicious and refreshing taste are the real superfruit juices. Enjoy Eppa SupraFruta Sangria chilled, poured over ice and/or garnished with fruit.
Critical AcclaimAll Vintages
We were excited to create Eppa SupraFruta Sangria because it was something we honestly wanted to drink ourselves. We know the "Sangria King" can't be at every party, so we set out to share something with the world that we enjoyed drinking and even he would be proud to serve, right from the bottle.
We have taken great care in selecting superior ingredients – wines from Mendocino County, a part of California's North Coast wine growing region, and organic fruit juices. The real fruits help create the refreshing taste that is key to a good sangria, and ours includes pomegranate, blueberry, Mediterranean blood orange and acai. The recipe is blended for superior taste, just as every aspect of Eppa is focused on delivering a delicious sangria experience that will perfectly complement your social gatherings.
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.
Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.
End a great meal on a sweet note, dessert and fortified wines come in an impressive array of styles and sweetness levels. Many wines in this category—including Port, Sherry, and Madeira—are fortified with neutral spirits to increase the level of alcohol, and, depending on the final style of wine desired, often to arrest fermentation while some (or a lot of) residual sugar remains. Others, like Sauternes and Tokaji, are produced by leaving the grapes on the vine long after the rest of the harvest has been processed in order to accumulate very high sugar levels. Often, a form of “noble” rot called botrytis plays a role, desiccating the grape until only the very flavorful solids and sugars remain. These late-picked wines are, accordingly, often referred to as late-harvest wines. In colder climates, the grapes may be allowed to freeze on the vine for the production of ice wine.