Rose of Sangiovese

Rose of Sangiovese.jpg
Rose of Sangiovese.jpg

Rose of Sangiovese

22.00

2017 Rose of Sangiovese

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 between 14 to 60 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. One-third of the wine was allowed to go through secondary native, malolactic fermentation.

The result is pale pink in color, with a bit more depth on the
palate. The wine was fermented dry.

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