(From 2009 Vintage) The Valley of the Moon Rosato di Sangiovese gets its brilliant color from an overnight soak of the crushed fruit on the skins. The juice is then pressed from the skins and fermented slowly under cool temperatures in small stainless steel tanks. This method retains the lively and aromatic fruit character and crisp acidity inherent in our estate vineyard’s Sangiovese grapes. The 2009 release includes 3% Syrah and 8% Carneros Pinot Noir blush wine that was fermented separately and added for fruit complexity and richness on the palate.
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