The Rosato experiment continues with our tasting all the combinations we have made. The initial Rose made from thinning the unripe fruit, the sangree taken from the first fermentation and the sangree taken from the second “family and friends pick” fermentation. Sangree is when you take some of the juice out of a red fermentation so the remaining juice to skin ratio is higher and the wine subsequently more intense. It is a technique which is more about the finished red wine than the Rose which is it’s by-product. For while it can produce a good Rose it does produce one with high alcohol, which was the reason for the first “low ripened – low alcohol pick”. I think it worked, I rather like the first thinning pick by itself although it is just a little “thin” however when blended with surprisingly little sangree it fills out nicely. We’ll clean it up and put it in a bottle ready for summer.