In 2019, I decided that we should do a real, southern Provence-style dry rose. This is done using the saignee method (which means "to bleed") to produce the wine. After destemming the red grapes during harvest, we bleed off some juice in order to make the red wines more concentrated. At that point, the juice is fermented like a white wine in stainless steel tanks at cool temperatures. In the past, we used to blend it with some Chambourcin and call it Prelude. This Dry Rose is a salmon color with primary fruit characters and finishes clean with a hint of crispness. It's sure to be a go to wine for all your summer activities.
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