Maenad Wine Co. 2025 Rosé

This deep and complex rosé was made using the saignée method, bleeding off juice from a tank of Cabernet Franc must after about 18 hours of contact with the skins. Fermented with wild, ambient yeasts and finished with cultivated yeast. A small amount of sulphites were added just before bottling. Bottled unlined, unfiltered, and on its lees.