Hand-sorted fruit was whole cluster pressed. The juice then settled for 2 days at 30°F before it was racked cleanly and inoculated for primary fermentation. It was maintained at 60-62°F in Stainless Steel tanks until the fermentation was complete; this wine was not allowed to undergo Malolactic fermentation.
Pale Rose Quartz in color, this dry Rosé is refreshingly clean with notes of strawberry, white raspberries and hints of honeysuckle and mint. This wine has beautiful structure with firm, yet silky, tannins and a crisp, lingering finish.