The Pawn El Desperado Rosé 2024

Each parcel was crushed in the cool of the morning to the press and held on skins for 3-4 hours to extract the right amount of colour. Sangiovese was held as juice, cold for 6 days, patiently waiting for the Tempranillo to become flavour ripe. The 2 juice parcels were co-fermented slow and cool to further add floral intrigue and palate nuances. Once fermentation finished, the wine spent 60 days on fluffy lees with stirring, further enhancing the wines layered complexity. A small batch was kept as full solids & fermented wild & hot in 225L barriques, & then post fermentation blended back into the parcel.