Nero d'Avola Rosato
60% Nero d'Avola 2021, 40% Nero d'Avola 2020
Whole clusters (stems intact) foot tread for an overnight maceration on skins before pressing the following day. Fermented and aged separately in neutral tanks. Unfined. Unfiltered. Sediment expected.
Bricarelli Ranch, Ukiah, Mendocino County; 15-year-old head trained, dry-farmed (non-irrigated) vineyard, farmed by us according to organic principles (no pesticides, herbicides, or synthetic fertilizers); gravelly loam soils.
Chiarito-Ling Vineyard, Ukiah, Mendocino County; dry-farmed (non-irrigated) vineyard, farmed by us according to organic principles (no pesticides, herbicides, or synthetic fertilizers); gravelly loam soils.
This restorative expression of our one-night-wine smells like coming home to a fresh-baked strawberry rhubarb pie. Rosato’s straightforward aromas and compelling acidity invite you to lace up your roller skates for a sunny dose of sweet (but technically dry) nostalgia.
This Rosato isn’t blending into the background! We’re the only Californian producer to make this style of wine from Nero d’Avola.
Vino di una notte... This translates to ‘one night wine’ and refers to the technique of crushing grapes and leaving them to macerate on skins (and in our case, stems) in their own juice overnight, adding color, texture, and complexity. I love using this technique with our Nero d’Avola because it produces a wine that falls between rosé and a red wine—zippy and bright like a rosé but textured and robust like a red wine. The farming at Bricarelli Ranch & Chiarito-Ling Vineyard also adds to the complexity of this wine. Dry farmed on well drained soils, grape berries are small due to water scarcity and have a higher skin to juice ratio (skins are where you get a ton of flavor). By blending together two vintages of Nero d’Avola rosato, we merge the freshness of 2021 with the elegance (from extended aging) of 2020.
Production: 328 cases
(February 2022): Free SO2 6 mg/L, total SO2 17 mg/L. All wines are vegan.