The grapes were harvested October 3, 2016.  The Saignée (to bleed) method was used to take some juice and make a fresh Rosé.  The extra pressed skins were added back in to the fermentor with the Sangiovese Red Wine.  The must was inoculated with Yeast RBS 113 and fermentation was completed with a 5 day extended maceration.  

The color is deep red with a hue of purple.  There is no age to this wine but it tastes fresh and vibrant.  The nose has raspberries, red cherry, tea and a whiff of cola.  The mouth feel is lean with lots of rich tannins.  There are darker notes of dark cherries, blackberries, black tea and some aged deli notes like prosciutto.  The length is filled with tannins that will let this wine age for more than a decade.  But do not wait it tastes great now!