VINIFICATION: All of the grapes were picked slightly early for the purpose of rosé production. Subsequently, the grapes were de-stemmed, crushed, chilled, and cold-soaked for eight hours. The juice was pressed and passed into a stainless-steel tank for fermentation, and then the wine rested on its lees without stirring for four weeks in the tank. Finally, the wine was stabilized, rested in the tank, and then bottled in the Spring.

TASTING NOTES: Reminiscent of Provençal rosés, this thirst-quenching Fruit-driven, light-bodied wine bursts with Nectarine, Stone fruit, Strawberries, Mandarin Orange & Pineapple notes. Dry, fruit driven, w/ maritime influence evident in it's minerality.

FOOD PAIRING: Delicious on its own as an Aperitif, this wine will pair with Fresh Veggies, Crunchy Salads and young Sheep or Goat Cheeses, as well as Sushi, Shellfish, Fish, and fruit Salads.