Carrying enough flavor and intensity to please the most discerning red wine drinkers, this dry Rosé has the red fruit flavors and lower alcohol of a true rosé. Bright ruby in color with fresh strawberry aromas, medium body, and a clean finish. A very refreshing wine that pairs with a wide variety of foods.
The grapes for this wine are grown and harvested specifically for rosé, utilizing the direct press method practiced in the south of France. Most rosé in California, on the other hand, is made by the saignée method, creating the rosé as a by-product of making red wine.
- Tasting Notes
Vineyard Profile: Estate Vineyard
Located on a mountainside high above Dry Creek Valley in Sonoma County, the rocky soils of Montemaggiore's estate vineyards produce intensely flavored grapes at naturally low yields. Using biodynamic practices and organic materials, we farm Paolo's Vineyard without chemical fertilizers, pesticides or herbicides.
With excellent quality and moderate yields, 2016 is the final vintage of Montemaggiore estate wines. The growing season started auspiciously with the first normal rainfall after four years of drought. Due to prior drought stress, the grapevines bore smaller berries and a slightly lighter crop than usual. Pollination was thankfully very even. The summer ripening season enjoyed slightly cooler than average daytime highs—perfect for deeply colored, complex wines. Mid-September brought some unseasonably cool temperatures which slowed down and spread out the harvest, a bonus for every winemaker. All our 2016 wines have great depth of flavor—a wonderful farewell vintage!
The Montemaggiore Rosé is an intentional rosé, whose grapes are grown and harvested specifically for the purpose. This wine has fresh, fruit aromas along with a crisp body and round mouthfeel. With its multiple layers of flavors, it's quite an elegant wine. More on Rosé Winemaking ▶
Endlessly versatile and classically refreshing, this sophisticated rosé is an excellent match for a summertime al fresco meal. Serve slightly chilled.
Pairs well with barbequed shrimp, gazpacho, pasta al pesto, a simple baguette with prosciutto, tuna carpaccio, sautéed scallops, roast turkey, and avocado soup.