A seasonal Rosé made to express the Jersey summer. A cool fermentation in stainless steel encourages a fresh, fragrant and fruit forward style. It is made using the Saigné method which involves ‘bleeding’ a little red juice from a red wine ferment and blending with White grape juice.
“It’s made using the saigné. We take a little bit of red juice from a red wine ferment and blend it with white grape juice”
Red currants, summer fruits and stone fruit