It may or may not be a good idea, only time will tell. We are attempting to make the 2015 Rosato in two halves and yesterday we picked the first half. We had waited until the Sangiovese had ripened to just over 11 Baume and thinned the fruit to process into a rose base. Latter when we pick the Sangiovese at full ripeness, we are aiming for just over 13 Baume, we will take some juice out of the fermentation what is called a sangre. This increases the proportion of skins to juice in the fermentation to produce a denser, richer wine. The sangre is then fermented out as a rose. However sngre’s are always too ripe for a true Rose so blending some of the not quite ripe thinned fruit back into the sangre should in theory produce a fresh but luscious Rosato. Should, might, maybe, we shall see.