We employed the method known as “saignée”, as in bleeding off juice from the red wine fermentation of three varietals we use for the making of Memoro Rosso: Montepulciano originating from Abruzzo, Nero d’Avola from Sicily and Merlot from Veneto. Our process produces a red juice that has just a hint of ripe red wine essence while still remaining light and refreshing. This juice is settled and racked to a new tank and cold-fermented just like a white wine, resulting in a full-flavoured rosè with a crisp character. The final component is the southern varietal with big character comes from Puglia: Negroamaro. Employing both methods to create Memoro Rosato enables us to broaden the wine, while keeping it fresh and well balanced.