Because of their tendency to withstand the very dry, hot summers of Yolo County's Dunnigan Hills, Matthiasson grafted Barbera, Aglianico and Montepulciano vines over Merlot vines, and blended them for the Tendu red (46% Barbera, 43% Montepulciano and 11% Aglianico). The Tendu red was fermented in stainless steel, aged in neutral barrels, and bottled without SO2. Matthiasson describes it as a Beaujolais made of Italian varietals. Given its bright red berry fruit and acidity, the 2014 Tendu red would be best served slightly chilled. The medium-bodied Tendu red would be great with anything grilled, Italian red sauce, or with spicier cuisines like Indian, Middle Eastern or Moroccan.