Yesterday we worked on making our Rose of Sangiovese. We have chosen a method that allows the crushed red grape skins a decent amount of contact with the juice. This is how the Rose will achieve it's color. Basically the juice is what we call the 'free run', it hasn't been machine pressed out of the grape. This is the juice that is pressed from the the crushed berry naturally from it's own weight after being crushed and destemmed. The more time the juice spends in contact with the grape skins the darker it gets.
Here Tim is pouring the strained juice into the stainless steel barrels that we will ferment the Rose in. At this point it gets fermented like at white wine, at cooler temperatures. The color is gorgeous. I'm calling it pomegranate and I would like to paint the walls of my house this color! Or maybe die my hair this shade. I think it will make a beautiful, fresh and fruity drinking wine, with all the lovely characteristics of Sangiovese. This can be enjoyed in the spring!
Posted by Denise