In French, Saignée literally means “to bleed” and has been used as a traditional method of rosé winemaking for centuries. Red grapes are crushed, then the lightly colored juice is “bled” off after just a moment of skin contact. This classic winemaking process has yielded Bogle’s crisp and refreshing Rosé.
French Saignée method, with aromas of newly picked strawberries and melons. Vibrant fruits of tart cranberry, and wild strawberries are refreshingly crisp and dry, leading to a perfect finish.
Pinot Noir, Cabernet Sauvignon and Merlot.
