Cerasuolo is a rosé wine made from two different musts in equal parts. The first part is from ripe grapes selected for their higher acidity and therefore structure that are destemmed and soft-pressed whole. The resulting must has a pale pinkish hue. The second part is obtained from a "saignée" (literally translated, bleeding) preformed during the maceration of the grapes destined for the red wine. Must is drawn off from the tank after only a couple of days of cold maceration. This fills the tank for their Cerasuolo, giving it its fruit aromas and softness, while increasing the skin/juice ratio of the macerating red wine to intensify its color and phenolic component. This blend of musts is then statically clarified at a low temperature, and cool-fermented at 64 ?F (18 ?C) to maintain the fruit aromas. There is no malolactic fermentation. The wine is left to settle, and it is then bottled and kept for an additional period of refinement before its release.
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