The grapes for Rosso di Sonoma are all Estate grown, farmed high in the western side of the Mayacamas Mountains. The rich volcanic soils and high elevations of our Cavedale Road Vineyard impart power and dimension to our Sangiovese and Cabernet Sauvignon grapes while the Trinity Ranch property, with its higher elevation and gentle loamy slopes, provide a Syrah grape with a robust structure and earthy mineral overtones.
Hand-harvested grapes from low yielding vines are picked in the cool early mornings, the fruit brought directly to the winery to be crushed to stainless steel tanks. Cold soaking and warm fermentations were followed by an extended maceration of up to four weeks on some batches. The resulting wine is pressed to 100% French oak barrels previously used to mature our flagship wine Poggio alla Pietra and left to age for 18 months. Our Rosso is designed for immediate and pleasurable drinking alongside everyday food with family.