Rosé Cuvée de Pression

This rosé wine was carefully assembled using various press fractions of red vinifera grape varieties. Combining juices extracted at different pressures allow us to craft a texturally-layered and aromatically complex dry rosé wine.

Winemaker Notes:

Produced from various press fractions of red and sparkling wine fermentations. The Lemberger component was a high-pressure fraction (taille) that was left from the production of traditional method sparkling wine. The Cabernet Franc and Saperavi components of this wine were bled from traditional red wine
fermentations (saignee). These fractions were co-fermented and the wine underwent partial malolactic fermentation.

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