Primarily from Alexander Valley, the grapes for this Rosé are harvested in the early morning hours when it's cool, then transported to the winery where they are gently destemmed, crushed and cold soaked on the skins for a short time before pressing ' just long enough to pick up the wine's lovely pink and salmon hues and extract flavors from the skins. The grapes are then gently pressed to stainless steel tanks and settled for 24 hours. The clean juice is racked, and tank fermented, followed by blending and bottling in the winter. This wine does not undergo malolactic fermentation to retain its bright flavors and crisp acidity.