Our Rosé is made using a technique known as Saignée, or bleeding of the vats prior to fermentation. The grapes or better yet grape-must (grapes after going through the de-stemming process) sit in the vats for about 12 hours –commonly refered to as a cold soak. After the cold soak the juice begins to take on a pink tone and is bleed of the vat as it is drained. This “free-run” juice is then fermented separately off of the skins. The end result is our 33⁰ North Rosato a wine we feel is one of the better rosés available today.

As a side note the bleeding off the juice helps to make our straight Sangiovese all the more dark and robust.

The 33⁰ North Rosato is a dry style wine less that 1% residual sugar. We suggest you serve it chilled and pair it with your favorite fruit dish, light cheeses, or for a real treat, serve it with grilled hamburgers on a summer’s eve.