Rosé, the Untamed Way
There are several ways to produce a rosé, but Dane is a believer in the French method, known as Saignee. Directly translated, saignee means, “to bleed.” You may be wondering, how does this term relate to grapes?
When we harvest our red grapes, we destem the clusters and gently move the grapes into a tank. When settled, the weight of all those grapes naturally presses juice. The juice then macerates, or remains with the skins of the grapes, for a set period of time, giving the grape must (juice) a red color. When Dane is satisfied with the color, he extracts a portion of this must and pumps it into barrel to undergo primary fermentation and age for up to six months. The resulting wine in this barrel becomes our future rosé!
An added benefit of performing saignee is that the extraction of juice for rosé concentrates the remaining juice used to produce our red wines.
Now you know the full story! Visit us in the tasting room to try a glass today, or order your next bottle from our online store.