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A magic of a blend—50% Pinot Noir and 50% Cabernet Franc, coming straight from the dance floor of clay and limestone soils.
Here's the winemaking scoop: 100% whole-cluster fermentation and a two to three-day maceration for the red, while the rosé takes a direct press route.
Both swirl their magic in the mystical embrace of large concrete vats for fermentation and aging.
And now, the pièce de résistance: Ever heard of a cortado? It's a delightful mix of espresso and warm milk, working together to smooth out the acidity.
Well, behold the vino version! Named after the famed cortado, this wine is a 50/50 symphony of the rosé and red.
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