Rose

The Sangiovese grapes underwent a white wine process immediately upon their arrival to the winery, including shading for 24 hours and cold fermentation at 14°C (57°F). This rosé was produced from the Pinot Noir, Barbera and Grenache grapes in the saignée (bleeding) method, where a small percentage of juice from the red wine tanks was drawn off a few hours after receiving the grapes, and then fermented separately. 77% Sangiovese, 12% Pinot Noir, 6% Barbera, 5% Grenache. 13.0% ABV

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