The fruit was vinified with minimal intervention following a philosophy of respecting the grape’s origins and terroir. For this wine, the Cabernet Franc grapes were treated as though they were a white variety in the vineyard and the cellar. The grapes were immediately pressed with the free-run juice being separated from the pressed juice. Only the free-run juice was used for this wine. Fermentation took place with natural yeasts in stainless steel tanks, without the influence of oak, to retain the purity of the fruit.

A refreshing rosé with intense floral aromas, with spicy and herbal top notes of white pepper, tomato leaf, and basil. The unctuous palate has a silky texture and is beautifully balanced by bright acidity on the crisp, spicy finish.