To make rosé, you can either bleed off some juice from your red grapes. Or you can pick your fruit with the express purpose of crafting a great rosé. Guess what we did. We picked our choice 52% Carignane and 48% Syrah fruit a tad early to keep sugar levels down. Then threw them in the macro bin and broke up the grapes to give the juice just a hint of color. We aged our first oakless wine in stainless steel for six months and the result is light, crisp and expressly designed for kicking back.
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