Vinification

Made in the saignée method. A method of rosé production that involves bleeding off the juice after limited contact with the skins. Pronounced ‘sonyay’.

After this process, this red blend, consisting mostly of Pinot Noir, Merlot, Cabernet Franc, Lemberger and a touch of Saperavi, goes through a cold fermentation in stainless steel tanks.

Wine Description

Medium intensity with dominant characters of strawberry, watermelon and honey dew.

An interesting wine that shows sweeter characters on the nose, but surprises with a crisp refreshing dry palate.

Food Pairing: Barbecue foods and fresh summer salads

Drink now or cellar until 2018

Alcohol: 12.8%

Acidity: 0.62 g/100mL

pH: 3.30

Sugar: 0.9%