The fruit was destemmed and pressed into stainless steel tank. 12 hours skin contact. All three varieties fermented together (spontaneously) for 14 days until the wine was totally dry, malo completed, minimal (if any) s02 added, depending on vintage etc. The spice comes from the Zinfandel, acidity from the Valdiguié, and texture from the Trousseau.
A blend of 97% Valdiguié | 2% Zinafandel | 1% Trousseau sourced from a few exceptional North Coast plots: Rosewood, Wirth Ranch + Arrowhead Mountain Vineyard
our go to beach and park or anywhere rosé in a can.
Tart watermelon and bright acidity.
