Rosé of Sangiovese 2017

Hand harvested and organically grown; Whole cluster pressed to tank.  Settled 24 hours prior to racking to fermentation tank.  Fermented on the native yeasts, followed by partial malolactic by naturally occurring bacteria. No sulfur used at pressing. Upon completion of primary fermentation, the wine was topped for aging and 25 ppm so2 added. The wine was racked once prior to hand bottling. Total of 50 ppm so2 added prior to a filtration.

Hand harvested, organically farmed grapes, indigenous yeast, naturally occurring lactic acid bacteria and minimum effective SO2.

At first glance, aromas of peach, melon, fresh flowers, with citrus undertones. The palate radiates the flesh of a nectarine and cantaloupe. This rosé is light & refreshing, strikingly aromatic, jam-packed with ample acidity, and a continuous plush finish