Hailing from the southern communes of Campania and Basilicata, Aglianico has long been included on the short list of Italy’s greatest red grapes (even if most people can only remember the first two: Sangiovese and Nebbiolo). However, here Ryan and Megan prove that in addition to its more regal applications like Taurasi, Aglianico can also make delicious rosé, combining brightness and depth. Ryan and Megan sourced their Aglianico from the organic Heringer Vineyard in Clarksburg, which reflects the lushness of the Sacramento River Delta. They harvested early in the season to preserve the fruit’s natural freshness and verve, and then immediately whole cluster pressed to minimize color extraction, as the skins of Aglianico grapes are extremely high in pigment. Fermentation was carried out in stainless steel and neutral wood without additions.