Rosé

Fighting Gully Road Rosé is typically made from Sangiovese with a splash of Aglianico. These Italian varieties are well suited to producing dry Rosés.

The grapes are destemmed and crushed, then left on skins to extract flavour and a small amount of colour. The settled juice is transferred to seasoned barrels for wild fermentation.

A small amount of Fighting Gully Road Sangiovese is drained from its ferment and added to the Rosé to add weight to the final wine. Maturation takes place on lees for six months prior to bottling.

A pale salmon colour, Fighting Gully Road Rosé is produced in the bone dry Italian style. It is savoury and textural with refreshing acidity on the finish.