Vinification: All grapes were lightly foot tread and macerated on skins and stems for four days. Right as fermentation was beginning to kick off, all grapes were gently pressed in a traditional ratchet style wood basket press to fiberglass, and allowed to conduct most of primary fermentation off skins. Primary and secondary fermentation were with wild yeasts and native bacteria from the vineayrd, and no sulphur was added at any point during the fermentation, elevage or at bottling. No fining, no filtration.
Notes: Negroamaro is such an intriguing and wonderful grape. Grown abundantly in its native Puglia (heel of the boot) and practically nowhere else, we are always stoked to work with fruit from the little patch of it that is planted and organically farmed on Fox Hill Vineyard in Mendocino. Loosly translating to "dark bitter," the grapes are actually not especially dark, but there is that pleasant bitterness that comes through on the palate (think cherry pits or plum skins) which makes it the perfect choice for super complex rosato. Always a good candidate for outdoor day drinking, just be sure to save a glass or two for when the food comes off the grill because that's where this wine really starts to shine!
