garnacha rosado

Vinification

Garnacha berries are pressed immediately to avoid excessive skin contact and extraction of bitter phenolics. The must is then cold-settled for 48 hours, before fermentation in stainless steel can begin. We practice fermentation at very low temperatures – this protects the fruity esters in the juice. After fermentation the wine is moved into a holding tank, left to settle for one month, and then bottled.

Tasting notes

A salmon pink colour gives way to beautiful aromas of red berries and spice. The rosé breathes energy with lifted strawberry and white pepper notes on the finish, supported by mineral acidity.

Pairs brilliantly with sashimi, fusion cuisine and scallops; it´s also perfect as a sundowner. At higher altitudes, diurnal temperature variation helps to maintain acidity and freshness in the wines.