The juice is then chilled down to 40 degrees F for a 48 hour cold settle allowing the thicker material (lees) settle to the bottom of the tank. At that point the clean juice is racked off of the thicker lees andinoculated with Rose yeast to begin fermentation. The juice is fermented at 55 degrees F to maintain a slow and controlled fermentation, as well as maintain the fresh crispness in the natural esters and aromatics in the juice. A small percentage of Grenache is cold soaked separately on skins in which the juice from that tank is bled off of the skins (Saignee) and blended with the pressed portion prior tofermentation. The final wine is filtered and bottled right away to preserve the natural fresh and inviting flavors and aromatics of a bright and elegant Dry Rose Wine.
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