The fruit was hand harvested in the early morning hours using spot lights on our tractor to keep the grapes cool before being whole cluster pressed in a small basket bladder press a few hundred feet from the vineyard. We fermented the wine in two 80 gallon stainless steel barrels on the thick lees to help with natural heat and cold stability. A cool fermentation was done to protect the delicate flavors of this Rosé and it is bone dry. Malolactic fermentation was restricted to retain bright zesty acidity.
We picked one ton of fruit starting at 3am in the morning using head lamps. Each cluster was individually selected by taste and appearance for quality. The grapes were destemmed and gently added to a one ton fermenter to cold soak for five days with 2 punch downs per day. Primary and secondary fermentations were wild. Once the Primary fermentation started, three punch downs were performed per day. The grapes were gently pressed in our basket bladder press and the wine was transferred to Medium + toasted head Francois Freres barrels. Aged for 14 months in 1 and 2 year old barrels on the thick lees.