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The 2019 season had an interesting mix of conditions to say the least! We had a lot of rain in March and in May, fire in October with evacuations and power outages, other than that the quality was spectacular! The only grapes not harvested before the fire started was our small block of Montepulciano, but we managed to harvest before the fire became more serious. Otherwise the growing season was relatively mild and long without any heat waves or other surprises. The crop yields were lower than 2018 and the quality was high. There are two different ways to make Rose out of red grapes: one is to make it as if the grapes were white by pressing them immediately after harvesting and fermenting the juice only; the other way is called saignee or “bleeding” the juice from the fermenters prior red wine fermentation. In 2019 we harvested the Sangiovese grapes from the older block 601 about 10 days before the red wine harvest. After immediate pressing of the juice and settling the fermentation took place in stainless tank at very low temperature for a long time to preserve more of the delicate and exuberant aromas of young Sangiovese. Post fermentation, portion of the wine was aged briefly in neutral oak barrels and small stainless barrels. The flavor profile of our Rosato di Sangiovese is amazing –guava, peach, apricot and water melon followed by touch of Asian spices and a hint of rose petals. The mouth feel is viscos with slight sweetness, bright acidity, juicy and refreshing. Enjoy this wine well chilled with or without food, it will be equally satisfying. Cheers.
Best of Class & Triple Gold - 2020 Dan Berger's International Wine & Cider Competition