This youthful rosé spent 16 hours on the skins, then was fermented and aged in stainless steel. It's light and tart, best enjoyed well-chilled on a hot summer day.
This youthful rosé spent 16 hours on the skins, then was fermented and aged in stainless steel. It's light and tart, best enjoyed well-chilled on a hot summer day.
This youthful rosé spent 16 hours on the skins, then was fermented and aged in stainless steel. It's light and tart, best enjoyed well-chilled on a hot summer day.
This youthful rosé spent 16 hours on the skins, then was fermented and aged in stainless steel. It's light and tart, best enjoyed well-chilled on a hot summer day.