ANTHONY ROAD DRY ROSÉ
The fruit was crushed into the press to soak on its skins for 4 hours and then pressed into steel tank. Juice was also drained from red fermentation tanks to supplement. The juice was clarified then, fermented in stainless steel and neutral oak barrel at cool temperatures to retain the strong aromatics and flavors. No malolactic fermentation allowed. Bright acidity with the backbone of Cabernet Franc.
This Rosé has a bit of Lemberger blended into the Cabernet Franc base to achieve balance.