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Alexander Valley Vineyards
Rosé |
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 fraction of the juice is bled off. The result is what a rosé should be--crisp, vibrant, easy-going and perfect for summer.
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