2006 dry Rosé of Sangiovese

After making wine for 30 years, we decided it was finally time to try our hand at producing a rosé and we're pretty pleased with the results. A few different methods were used to produce this first rosé including the traditional saigneé method. The Sangiovese grapes are first cold soaked for a short period, then a portion of the salmon-hued juice is bled off. The result is what a rosé should be--crisp, vibrant, and easy-going. Four Stars - Houston Chronicle - "A delightful, barely off-dry rosé with excellent color and flavor.