Our Rosé was selected in the top 5 Natural Rosés on Food Wine Travel with Roberta Muir.

“This biodynamic winery foot-stomps cinsault, grenache, and mataro, then allows the juice to ferment with wild yeasts and undergo spontaneous malolactic fermentation, to produce a remarkably soft, savoury rosé with a hint of white pepper on the back palate. Try it with gnocchi alla Sorrentina.”

See full article here.