2016 Sangiovese Rosé
Stone Barn Farm

September 17th 2016
700 lbs grapes

22.5° Brix
pH 3.33
T.A. 6.75
Crush and stem
lazlzyme Cuvee Blanc White Wine enzyme added
leave on skins 6 hrs.
Press
pitched with PDM yeast

September 20th 2016
added Viniflora Oenus Malo-lactic culture

kept in refrigerator

September 24th 2016
Racking
adding 20 ppm SO2

April 28th 2017
added 100 grams tartaric acid or .7 gram/liter
add 20 ppm SO2
sterile filter with pad filter
Bottle