Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact?usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most ros?, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.
This pale-colored ros? still manages to pack a punch in fresh, crisp flavors and acidity. Its red-currant fruitiness is enhanced by a touch of caramel, plenty of spice and a perfumed aftertaste. Drink now