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Winemakers will only know if they have a sellable product during the vinification process, where they ferment the grape juice, turning it into wine.

If the juice sits briefly with the skins before vinification, it develops a pale salmon color, so let’s call Hoof & Lur a rosé.

She suggested relying on vinification technique rather than color.

Following the tenets of biodynamic vinification, the wines are fermented with naturally occurring yeasts, and bottled with much less sulfites and none of the 60 additives of industrial production.

“Even more when you think about all it has to offer when you put enough effort in its growing and vinification.”