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Ruby Rosé


Airfield Estates


Yakima Valley, Washington


100% Sangiovese


Of all our wines, we have the most fun making our Ruby Rosé. We hand harvest the fruit for this wine into 25 lb. asparagus lugs the day before our harvest party on the 2nd Saturday in October. At the harvest party, our guests jump into 4 ft. by 4 ft. picking bins and stomp the grapes with their feet, while dancing to polka music. After the stomping, the grapes sit in bins until adequate color develops. Then the grapes are dumped into the press and whole cluster pressed. The juice then is pumped to a stainless steel tank where it is fined and allowed to settle for 2 days. After settling, the wine is racked and warmed to 60 degrees and fermentation is kicked off. The wine is fermented to the desired dryness and then SO2 is added and the temperature is dropped to 40 degrees. After racking off of the yeast, the wine is heat and cold stabilized. The wine is then filtered and bottled under screw caps in mid March.

Tasting Notes

Crisp, dry, and light-bodied with a zesty, refreshing finish