If you ever have traveled to Sicily or Montepulciano you may have come across a style of wine called Cerasuolo. Cerasuolo is a relative of Rosato (or Rosé), but we find them to have more depth and interest than typical Rosato. Think of them as a very special place between Red wine and Rosé. This wine has surprised us, it is insanely drinkable, like gulping punch on a hot day on your old school yard, yet to do that means you would miss all the depth and complexity. So choose wisely....  or don't. 

 

This Sangiovese went through primary fermentation in stainless steel with 2 pumpovers a day over 1.5 weeks. The wine was then pressed and racked to neutral French oak barrels (both puncheons and 60 gallon) for 5 months before being bottled. Native yeast fermentation and unfined and unfiltered. No additions with the exception of a small amount of S02 post malolactic fermentation.

 

30ppm SO2

13.14% alcohol

429 cases