Comprised of Aglianico (25%), Dolcetto (25%), Montepulciano (25%) and Sangiovese (25%). Fruit sourced from the Texas High Plains. Fermented at 58°F; eight hours of skin contact; malolactic fermentation conducted after primary; aged in stainless steel. Wine was finished at 3.35pH.
This Rosé is gentle, refreshing and bright. Expect medium plus acidity and a lingering finish. Comprised of Mourvèdre (82%) and Grenache (18%), with 52% of the fruit grown in the Texas High Plains and 48% grown on the Perissos Estate Vineyard. Fermented at 60 degrees F; nine hours of skin contact; malolactic fermentation was conducted after primary; aged in stainless steel. Wine was finished at 3.2 pH.
