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Making Rosé

After harvesting our Marquette grapes, we let them sit, chilled in bins for 72-hours. The weight of the fruit breaks the skin and the juice "bleeds" from the grapes.

The French call this "saignée".

We quickly draw away the juice

for short contact time with the skin. It's what gives rosé its characteristic pink to light orange color and light, fruity taste! We ferment in stainless steel

"on the lees" (the yeast which has settled to the bottom) which

helps build body.

technical notes

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