Fermented on the indigenous yeast, this has the purity and vibrancy of a natural wine, the subtlety and balance of a collectible wine, and the crushability of wine for the people.
Wondering how a simple, direct press rosé ends up so complex and delicious? Here are some key facts:
- Terroir: Soils are shallow grey schist and rhyolite (volcanic) and clay (
- Grapes: Cabernet Franc (80% ) and Grolleau
- Vine age: 25+ years old
- Fermentation with indigenous yeasts and no malo
- No malo
- No oak: aged in stainless steel