Dry Sangiovese Rosé
SOLD OUT. We’re sorry. Yes, it was just that good! First time we ever made this wine, and absolutely yes, there will be a 2017 vintage coming soon. Well, not too soon, more like February 2018. Believe us, we’re just as excited as you are. Stay tuned!
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90, California Grapevine
89, Wine Spectator
Tim Fish, 03/27/2017
GOLD, Rosé Today
Aromas & Flavors
Ferrari-Carano’s newly-released 2016 Dry Sangiovese Rosé from Sonoma County is a fragrant, dry Rosé with beautiful pink and salmon hues of color that sparkle in the light. With aromas and flavors of fresh-picked wild strawberries, raspberries, watermelon, cherries and cranberries, this refreshing and lively wine offers finesse balanced by mouthwatering acidity and an elegant finish.
Served chilled, this wine’s light, fruit characteristics make it a natural choice for pairing with fresh seafood like salmon, crab or shrimp, and game meats like duck, Cornish hens, lamb or turkey. Try with Moroccan couscous, Salade Nicoise, melon and prosciutto, or chicken. Cheeses such as fresh chèvre, goat, brie, Roquefort, fromage blanc or Mt. Tam Triple Cream are also delicious.
How It's Made
The Sangiovese grapes for this Rosé are harvested in the early morning hours when it’s cool, then transported to the winery where they are gently destemmed, crushed and cold-soaked on the skins for two hours before pressing - just long enough to pick up the wine’s lovely pink and red hues and extract flavors from the skins. The grapes are then pressed to tank for a long, cool fermentation, followed by blending in December and bottled in early January.
The 2016 growing season was ideal, and one of the best we’ve seen in years. The season began with early bud break and average spring rainfall, followed by a moderate summer that lacked heat spikes. In August, we experienced particularly cool weather that led to a gradual accumulation of sugars and flavors in the grapes. This created ideal ripening conditions of our crop, resulting in beautifully balanced aromas and flavors.
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