For this Rose Cabernet Sauvignon grapes grown in the San Joaquin Valley of California were used. These grapes were specifically farmed for Rose production and harvested in Mid-September when the sugar level was 20 brix. They were quickly pressed the grapes and chilled before fermentation. In order to keep the fresh, fruit forward style, this wine went through a long, cool fermentation. After all the sugar was converted to alcohol, it was immediately chilled and bottled in December.
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