The grapes were all harvested at peak Rosé maturity (early, with a lower sugar and brighter acidity), in the middle of the night, and then gently pressed off skins as free-run juice. Fermentation was encouraged to start asap, in 100% stainless steel. We aged the wine in the same tank, on lees, choosing to only pump it once, as it was transferred to bottle. The resulting wine is wonderfully light, yet complex, and full of personality. Yes, there are plenty of fruity notes, but this is definitely not a kool-aid Rosé of yesteryear from California. Rather, it is very much in the moment. Dry, light, very refreshing. This should be your go to wine this summer!
