To make the rosé we turn to the techniques used to make the macerated whites of Northern Italy with thin-skinned pinot noir. In a conventional sense, this is not rosé; but neither is it red wine. While white wine is made by immediately pressing the juice from the grapes and red wine by allowing the juice to ferment on the skins for upwards of two weeks, the pinot noir for the Angelicall rosé is fermented on the skins for approximately one week, as if it were destined to be red wine. There is a moment however, somewhere between the fourth and eighth day, that the aromatics of the fermentation reach a peak of expression and fill the room with astonishing perfume. At this point, the juice is drawn from the vat filling just one barrel. The wine finishes fermenting in barrel, goes through secondary fermentation in barrel and is in barrel, sur lie, for a year before being bottled without fining or filtration. The resulting wine has an intensity that defies its color and climate. It is changing what people think of when they imagine rosé.