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The style is more closely related to a French Provencal than a new world style. This rosé is a synergistic combination of white wine fermentation techniques used on the red wine grapes. After de-stemming we press the red grapes then cold ferment for 30 days. When making a rosé, it is important to get the juice away from the grape skins after little to no contact time to capture the salmon color of rosé instead of the deeper red hues of red grapes. What we end up with is a light bodied wine which can be consumed as a white wine would be while still retaining some of the characteristics of the red grape, such as floral notes and flavors. It is a perfect choice for red wine drinkers or white wine drinkers who want a more full bodied wine for food.
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