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Arnot-Roberts began making Rosé from Touriga Nacional in 2010. They were compelled by the grape's deep color, brilliant acidity and aromatic complexity even at low sugar content.
The fruit is hand-harvested, then lightly crushed by foot to release some color prior to pressing. The juice is fermented with native yeasts and full native malolactic in all stainless steel tanks, then blended together to harmonize.
Arnot-Roberts began making Rosé from Touriga Nacional in 2010. They were compelled by the grape's deep color, brilliant acidity and aromatic complexity even at low sugar content.
The fruit is hand-harvested, then lightly crushed by foot to release some color prior to pressing. The juice is fermented with native yeasts and full native malolactic in all stainless steel tanks, then blended together to harmonize.