The fruit was destemmed and pressed into stainless steel tank. All three varieties fermented together just over 30 days. The spice comes from the Zinfandel, acidity from the Valdiguié, and texture from the Trousseau. This is a 100% finished wine.
A blend of 80% Valdiguié | 14% Zinafandel | 6% Trousseau our go to beach and park or anywhere rosé in a can.