This Rosé of Merlot is made using a technique called saigné, and as the root indicates, we ‘bleed’ some juice from a tank of Merlot shortly after the grapes have been crushed into it. With this method timing is everything, leaving the juice in contact with the skins long enough to extract a lush pink color, and with enough flavor to be bright and juicy. The juice is then cold fermented in small stainless-steel tanks. Following fermentation, the Rosé is aged in stainless-steel tanks and neutral oak barrels for 3 months prior to bottling.