Farr Rising Saigne

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We like to produce a very dry style of ros, but with flavour and varietal sweetness. It has a salmon-pink hue, is perfumed with fruit and a lovely savoury, earthy palate, and has a long, dry structured finish. Saignee, technically meaning to bleed game meat or poultry, refers to the way we bleed juice for this wine. We allow the Farr Rising pinot noir fruit to sit in tank for two to three hours before bleeding free-run juice at a suitable colour for ros product1ion. This process concentrates the pinot ferment, but we also produce a barrel-fermented ros. Natural barrel fermentation at cool temperatures is followed by full malolacitc fermentation. The wine is then placed in four- and five-year-old barrels for 10 months before being filtered and bottled.