Hand-harvested at the end of March to retain fresh acidity and bright berry flavors. After crushing the juice was soaked on the skins for 12 hours before pressing. The fermentation period was two weeks at very cool temperatures and extended lees maceration gives the wine a creaminess. The Cirro Rosé of Pinot Noir is bursting with fresh red fruits and natural acidity. Optimum drinking is now through the next 5 years.