The ballerina canopy is a vertically trained vine system where shoots hang down like a dancer's dress on either side of the trellis. This labour-intensive method increases airflow around the grapes and helps control vine vigour, leading to better fruit quality. While it requires more hands-on vineyard work, it allows winemakers greater control over grape development and ultimately produces more concentrated flavours in the finished wine.

Serving this rosé too cold can mute its complex flavour profile and aromatics. When wine is over-chilled, the volatile compounds that carry fragrance and taste become less active, masking the wild strawberry, redcurrant, and earthy notes. Allowing it to warm slightly for 10-20 minutes after removing from the fridge lets these flavours open up and express themselves fully in the glass.

Small batch fermentation allows winemakers to monitor and control each lot individually, ensuring optimal conditions for yeast activity and flavour development. This hands-on approach means any issues can be addressed quickly, and the winemaker can make precise adjustments to temperature, timing, and other variables. The result is typically more consistent quality and a purer expression of the grape's natural characteristics compared to large-scale production methods.

The wine's crisp, dry style and berry-forward profile make it ideal for antipasto platters featuring cured meats, olives, and aged cheeses. Its light body and fresh herbaceous notes complement Mediterranean flavours beautifully, while the earthy undertones can handle slightly richer dishes. The wine's balanced acidity also makes it excellent with seafood, particularly grilled prawns or salmon, and it pairs wonderfully with herb-crusted goat cheese or tomato-based salads.

Oak maturation adds subtle complexity and texture to this rosé without overwhelming its delicate fruit character. The oak provides gentle tannin structure and can contribute slight vanilla or spice notes that complement the strawberry and redcurrant flavours. This process also allows for controlled micro-oxygenation, which helps integrate the wine's components and creates a smoother, more rounded mouthfeel than rosés made entirely in stainless steel.