2016 Rose' of Sangiovese, Sonoma County

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2016 Rose' of Sangiovese, Sonoma County


Rosé of Sangiovese is a wine I’ve always wanted to create, as I’ve
produced various Sangiovese red wines over the last several
years. The wine was created using the saignée method, a
technique whereby I drain off juice from the main body of the
Sangiovese crop, which has had skin contact for a 24 hour
period. The resulting juice for this Rose is light pink in color.

The juice was placed in last year’s Sangiovese barrels for primary
fermentation for 14 days and stirred twice on the gross lees. The
wine was then racked off the gross lees and returned to barrel,
where it was stirred again twice, or bâtonnage, adding texture to
the wine. The wine was not allowed to go through secondary

The result is pale pink in color, with a bit more depth on the
palate. The wine was fermented dry, without residual sugar.

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