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Winemaking Technical Notes

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2019 Rosé


Tasting Notes

The 2019 Montifalco Rosé is comprised of 60% Syrah, 40% Coinoise. The grapes are from a private vineyard in the Columbia Valley AVA (Washington side). This is an elegant Rhone Valley style Rose wine, with aromas of strawberry, raspberry, rhubarb, cherry, peach skin, pomegranate and coriander. The palate is medium bodied with citrus, bright strawberry and white pepper on the finish.


Food Choices


Crisp and refreshing, enjoy this wine with fresh fruit and cheese, or lightly chilled on the patio.


Technical Statistics


Skin contact post crush – 3 hours

Alcohol – 13.5%                                                                    Harvest Date – Multiple

Yeast – VL1                                                                           Average Brix @ harvest –23.1

Residual Sugar – 0.2%                                                         pH – 3.19                      


Cases Produced – 140

Composition: 60% Syrah, 40% Coinoise

Winemaker: Justin Falco


2017 CAST

(flock of falcons)




The 2017 Montifalco Cast is comprised of 100% Petit Verdot from the Monticello AVA of Central Virginia. Part of the harvest was set aside in lugs to go through an accelerated version of a dehydration process called “appassimento” which translated from Italian means withering or faded. Using dehumidifiers and temperature control, the process increases the grapes’ sugar content and polyphenals while reducing their acidity. They are then added to the cool fermentation must to continue and finish fermentation before pressing. Aged in 2, one year old French oak barrels for 2 years, 3 months.  

This is a smooth yet bold Petit Verdot with aromas expressing plum, blackberry, spice, coffee and mocha. The palate is medium-bodied and complex, with flavors of blackberry, red earth, allspice and pepper.


Food Choices


Enjoy with roasted meat such as wild boar and mushrooms with grilled chard.


Technical Statistics

Alcohol – 13.5%                                                                    Harvest Date – October 2, 2017

Yeast – RP15 and D21                                                          Brix @ harvest –23.8

Residual Sugar – 0%                                                            pH – 3.45                      

Fermentation: 13 days

Cases Produced – 50

Composition: 100% Petit Verdot

Winemaker: Justin Falco

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