The butterfly on the label represents Yalumba's appreciation for the natural lifecycles of flora and fauna. Yalumba's sustainable viticultural practices and wholistic vinification techniques leave nothing to chance when it comes to protecting the environment. Making really good Rosé requires a certain style and quality of fruit, Sangiovese is sourced from the superlative Yalumba property at Wrattonbully and two dedicated grower vineyards in Barossa Valley.

The Tony Brooks property at Gomersal is planted to rich, red brown earth over limestone soils. Fruit grown here provides palate depth and length. Bright varietal perfume and freshness is added from a component harvested off Kevin Burgemeister's brown, sandy loams at Penrice. Wrattonbully's Terra rossa contributes a powerful depth of flavour and mineral texture. Grapes are crushed into drainers and held on skins for a few hours to achieve the perfect Rose colour. Juices are drained, clarified and treated to a wild indigenous yeast ferment, aimed at retaining natural expression of the vibrant Sangiovese.