Our aim is to create a fresh and textured wine. The skin of the Pinot Grigio gives the winemaker a unique opportunity to create a Rosé that is distinctive in its colour and complexity. Machine harvesting and three days of fermentation on skins gives this wine its colour, unique flavours, and structural tannins. When the desired texture is reached the fermentation is continued in stainless-steel tanks without the skins until dry. To elevate fragrance and enhance mouthfeel, the wine spends six weeks on Vermentino lees, with minimal battonage.

Aromas of watermelon and rose petal on the nose are distinct and engaging.

On the palate there is detail of cumin and coriander spices, plum marmalade, raspberry and cherry. Skin and lees contact add another dimension of depth and savoury drinkability whilst the phenolic structure is teasing and tactile, creating a finish with layers and length.

This textural and food-friendly wine finds its harmony paired with prosciutto, crustaceans, and Asian cuisines.