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How is Rosé made?

Rosé today is not what your mother had to drink in the 80s. Especially not our rosé which is made with 100% whole cluster pressed Pinot Noir grapes. 

We generally can’t stand winespeak–you know, the ridiculous words people use to sound impressive when they talk about wine, like mouthfeel and glou-glou. 

What we can stand is the amazing process of how rosé gets its color and taste.

So that whole cluster pressed nonsense? It’s pretty cool. It means that, just like it sounds, we take the whole grape cluster: stem, leaves and all, and press  it with very little soaking (maceration in winespeak) beforehand. 

When we press the grapes, it separates them from their skins, and the skin is what gives a wine its color. So with this method, we can control the exact hue and taste profile of our Rosé. 

In our version of Rosé you’ll get a dry, crisp, delicate and light colored rosé with citrus notes and hints of strawberries, stone fruit and florals. 


Possible Varieties: Rosé of Pinot Noir, Tempranillo, Mourvedre, Grenache


ACIDITY

Medium to High

SERVING TEMPERATURE

Refrigerator cold (44-55 °F | 7-12 °C)

SIMILAR VARIETIES

Rosé of Pinot Noir, Tempranillo, Mourvedre and Grenache

BLENDING

Rosés can be made by blending grapes as well, including Mourvèdre, Grenache, Cinsaut, Garnacha, Tempranillo and Syrah.


FUN FACT

All grape juice is clear before coming in contact with the outside skin. Maceration (soaking) time before pressing, and how long the juice is allowed to touch the skin during and after pressing, is how winemakers control the color and hue of their wines. 

SHOP OUR ROSÉ

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