Fruit was harvested at optimum ripeness to preserve freshness. The maceration was literally the time it took me to drive the fruit back from the vineyard to the winery and send the grapes to press, about three hours. After juice settling, two mature red barriques were filled and the rest to stainless steel for fermentation. The wine was blended then bottled in August.
There is a saying that goes something like, “the most beautiful rose can have the sharpest thorn”. Much like the name for my pinot grigio, the image I was attempting to convey was that though this is a lovely pretty and bright rosé it is dry and has a bit of bite to it. It also means that no matter how perfect something may seem there is always another side to it.