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  2. Franzia - Wikipedia

    en.wikipedia.org/wiki/Franzia

    Franzia is a brand of wine produced by The Wine Group, known for its box wines sold in 3 and 5-liter cartons. [1] Franzia wines, throughout their history, were known as affordable table wines, popular in the 1960s and 1970s as "jug wine", and now as "box wine".

  3. Bronco Wine Company - Wikipedia

    en.wikipedia.org/wiki/Bronco_Wine_Company

    The Bronco Wine Company is a vintner that produces wine under many brands, such as Amusant Bubbly and Ballett Vineyards, [1] and is based south of Ceres, California. [2] It is the fourth largest producer of wine in the United States. [citation needed] [3] Bronco Wine Co has an estimated 10,000 employees globally. There are two companies in the ...

  4. Things are getting ugly as makers of Franzia boxed wine near ...

    www.aol.com/things-getting-ugly-makers-franzia...

    The makers of Franzia boxed wines near Ripon have joined another trend: the ugly Christmas sweater. Fans can buy them online for $45 or $50, including versions with battery-powered lights that blink.

  5. How Fred Franzia kept "Two Buck Chuck" wine so cheap - AOL

    www.aol.com/news/fred-franzia-kept-two-buck...

    Sold exclusively at Trader Joe’s stores since 2002, the wine affectionately known as “Two-Buck Chuck” is affordable (about $2 to $4 per bottle) and proudly unpretentious.

  6. Fred Franzia - Wikipedia

    en.wikipedia.org/wiki/Fred_Franzia

    His Italian immigrant grandparents, Giuseppe and Teresa Franzia, started a winery in 1910. [1] Fred was a nephew of wine legend Ernest Gallo , who married Fred's aunt Amelia Franzia. [ 4 ] In 1949 Giuseppe and Teresa's children, including Fred's father Joseph, took over the family business, naming it Franzia Brothers Winery.

  7. Cabernet Sauvignon - Wikipedia

    en.wikipedia.org/wiki/Cabernet_Sauvignon

    In Australia, there has been experimentation with carbonic maceration to make softer, fruity Cabernet Sauvignon wines. [3] The tannic nature of Cabernet Sauvignon is an important winemaking consideration. As the must is exposed to prolonged maceration periods, more tannins are extracted from the skin and will be present in the resulting wine.

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