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Wine Details
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Description:
The method of obtaining the Grenache and Mourvedre juice for our Rose' was through saignee or bleeding juice from the tank of red must immediately after crushing. In order to make bone-dry Rose' we feel it is important to have a short skin contact to minimize tannins. The wine is fermented completely dry, and kept 5 months in a stainless steel tank until bottling. The malo-lactic fermentation was stopped half-way to preserve the natural fresh acidity.
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