The pleasure of a good rosé is undeniable-- fresh, crisp, quenching, all without being frivolous or one-dimensional. At Pico Maccario, the key to achieving a this effect is careful vinegrowing and minimal winery intervention.  The Maccario brothers believe that the clean, healthy Barbera fruit should always have the loudest voice in the final wine.  To this end, estate fruit is harvested at its optimal level of ripeness between late September and early November. A simple stainless steel vinification with gentle delestage preceeds a 12-day maceration that yields a soft pink hue. This wine is as delicious as it looks.