After harvest we pressed the grapes and sent the juice straight to tank to ferment with minimal skin contact, for a lighter-bodied Rosé style. We stopped fermentation with some sugar still remaining to balance the naturally racy acidity of Barbera. The wine was held in tank until bottling.
This crisp, off-dry Rosé of Barbera boasts aromas of strawberries and cream, cherry, and hibiscus, followed by palate-coating flavors of ripe black cherry, and tart cherry pie so wonderfully typical of the varietal.
Paired at release with Peppercorn & Herb Marinated Chèvre Phyllo Purses. Other pairing suggestions include Chevre marinated in olive oil, peppercorns and herbs, curries and Thai flavors.