Dry Sangiovese Rosé
Sweepstakes Winner and Best of Class at the 2020 San Francisco Chronicle Wine Competition, this wine is perfect for barbecues, perfect at the beach, perfect for a picnic, perfect for sipping on a weekday night…you get our drift. You really can’t go wrong with this deliciously-fragrant, dry Rosé. Of special note on the label: this wine bears the new seal proclaiming it’s made from certified sustainable grapes grown right here in Sonoma County.
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Gold, 2020 Sonoma County Harvest Fair
90 Points, California Grapevine
Double Gold, 95 Pts, 2020 Press Democrat North Coast Wine Challenge
89 Points, Wine Spectator
Gold, 92 pts, 2020 International Women's Wine Competition
Rosé Sweepstake Winner, Best of Class, 2020 San Franciso Chronicle Wine Competition
Gold, 92 pts, 2020 Sunset International Wine Competition
Gold Medal, 2020 TEXSOM International Wine Awards
Aromas & Flavors
With aromas and flavors of fresh-picked strawberries, Maraschino cherries, raspberries, orange blossoms, cranberries, pomegranate and a touch of blood orange on the finish. Refreshing and lively, the Dry Sangiovese Rosé 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 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 salmon hues and extract flavors from the skins. The grapes are then pressed to tanks and settled for 24 hours. The clean juice is racked and tank fermented, followed by blending and bottling in December.
The winter of 2018—2019 brought above average rainfall to the Russian River; with the bulk of the rain falling January through May. Spring temperatures were cooler, but began to warm in August through October. Weather at harvest was ideal. The end of August saw a bit of a heat wave, but the month of September was perfect for ripening.
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