We pick these Pinot Noir grapes exclusively for Rosé, at lower sugar levels, which translates into brighter flavors and a balanced body. After a gentle pressing, we allowed the juice to cold settle overnight, which creates the delicate color we love to see in our Rosé. The next day we racked the juice off heavy lees and fermented it in small stainless-steel tanks. Sur-lie aging with battonage (lees stirring) once a week in tank creates additional body, texture, and viscosity in the wine. This wine was aged for six months, lightly fined, and filtered before bottling for maximum freshness and clarity.