Our Dry Rosé is created from a blend of juices from red grapes.
The juices used are from the best and most interesting red grapes produced that vintage. Therefore the blend may change every year.
However, it will usually contain juices from the Sangiovese and Merlot grapes grown at ARV.
Red wines get color and tannins from grape skins. Róse wines are created by removing juice from crushed or pressed red grapes before much color is extracted from the skins. This process produces a very light pink colored juice with no real tannins in the finished wine. This pink or salmon colored juice is then cold fermented like a white wine in SS tanks.
The technique of removing juice from crushed red grapes is called a “bleed” or “saignee” (pronounced ‘sonyay’) in French and is a traditional French method of making Rosé wines. Usually this is done to intensify the remaining red grapes prior to fermentation into red wine. Happily it creates a beautiful and flavorful by- product – Rosé wines.
In our Dry Rosé, we use the bleed from crushed red grapes (usually pumping off 10-20% of the juice from red Merlot and Cabernet Franc grapes). We also dedicate some Sangiovese grapes to be pressed and then blended into our Dry Rosè.
The juices are cold fermented separately in SS tanks then carefully tasted and evaluated for blending into the current year’s dry rose.
It is the perfect wine for sushi, shellfish and slightly sweet savory dishes – like Ravello’s Pizza “Sweet Meow”.
Rosés should be served chilled to 55-60 degrees. It has about 12.5-13% alcohol.
Our Dry Rosé has no residual sugar (dry), but we do make a sweet pink blush wine called Rosalita.
NOTE: This wine used to be called Roxanne and was changed to simply Dry Rosé to better express the wine’s dry style.
