As eternal rosé lovers, we have always wanted to craft a gem of our own. The key to such a creation would be using the best fruit possible. We didn't have to look far when we decided to make a rosé of Cabernet Sauvignon. The next step would be the winemaking technique. Harvesting the vineyard in the early morning hours to preserve acidity, the fruit was whole-cluster pressed and fermented in 100% stainless steel. With minimal skin contact, this delicate rosé offers a bone-dry style accompanied by a touch of weight and complexity.
