Dry Rosé


Dry Provencal style rosé. Light, pink and ripe with the soft fragrance of tangerine, citrus and strawberries.


  • Our Dry Rosé is created from a blend of juices from red grapes.
  • The juices used are from the best and most interesting red grapes produced that
    vintage. Therefore the blend may change every year.
  • However, it will usually contain juices from the Sangiovese and Merlot grapes
    grown at ARV.


    • Red wines get color and tannins from grape skins. Róse wines are created by
      removing juice from crushed or pressed red grapes before much color is
      extracted from the skins. This process produces a very light pink colored juice
      with no real tannins in the finished wine. This pink or salmon colored juice is
      then cold fermented like a white wine in SS tanks.
    • The technique of removing juice from crushed red grapes is called a “bleed” or
      “saignee” (pronounced ‘sonyay’) in French and is a traditional French method of
      making Rosé wines. Usually this is done to intensify the remaining red grapes
      prior to fermentation into red wine. Happily it creates a beautiful and flavorful by-
      product – Rosé wines.
    • In our Dry Rosé, we use the bleed from crushed red grapes (usually pumping off
      10-20% of the juice from red Merlot and Cabernet Franc grapes). We also
      dedicate some Sangiovese grapes to be pressed and then blended into our Dry
    • The juices are cold fermented separately in SS tanks then carefully tasted and
      evaluated for blending into the current year’s dry rose.
    • It is the perfect wine for sushi, shellfish and slightly sweet savory dishes – like
      Ravello’s Pizza “Sweet Meow”.
    • Rosés should be served chilled to 55-60 degrees. It has about 12.5-13%
    • Our Dry Rosé has no residual sugar (dry), but we do make a sweet pink blush
      wine called Rosalita.


  • NOTE: This wine used to be called Roxanne and was changed to simply Dry
    Rosé to better express the wine’s dry style.


Tomato Bisque


  • 1 tablespoon olive oil
  • 1 cup diced onion 1/2 cup diced celery 1 pinch salt
  • 3 cloves garlic, chopped
    1 (32 ounce) container chicken broth, or more as needed
    1 (28 ounce) can crushed San Marzano tomatoes
  • 1/2 teaspoon paprika
  • 1/2 cup heavy whipping cream
    salt and freshly ground black pepper to taste
    2 tablespoons thinly sliced fresh basil leaves


  • Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir until vegetables are very tender, 35 to 45 minutes. Add sugar.
  • Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.