Rosé Wine

Good rosé is one of the most versatile wines you can pour, and it's where the gap between organic and conventional is easiest to taste. Mass-produced rosé often relies on added sugar and color manipulation to hit a consistent target profile year after year. Ours are made the traditional way: short skin contact, gentle pressing, and nothing added to adjust what the grape gives you naturally. What you get is a wine that actually tastes like the grape and the place it was grown.

Our rosés come from four distinct Italian regions, and people who try them tend to be surprised by the range. The Etna Rosato from Sicily's volcanic slopes has a minerality and structure you don't expect from a rosé. The Chiaretto di Bardolino from Lake Garda is the classic northern Italian aperitivo wine, the kind of bottle that gets opened on a terrace overlooking the water and finished before anyone sits down to eat. From western Sicily, a Nero d'Avola rosé that consistently punches above its weight. And the Rusada from Tuscany's Maremma coast blends Sangiovese and Syrah into something with enough depth and character to carry through a full dinner.