Produced using the saignée style of winemaking, the Rosé of Cabernet Franc was created by bleeding or removing a portion of Cabernet Franc juice that had just been crushed and destemmed. The juice is allowed contact with the Cabernet Franc skins for a short period of time for color and lite tannin pickup. A very slow, cold fermentation took place in 100% stainless steel tanks. Light salmon color, medium-bodied with a touch of residual sugar makes this Rose a perfect candidate for pairing with meals or enjoyed by itself on a spring day.
Pairs well with a spinach salad with goat cheese and strawberries, Prosciutto and melon, and Poke bowl