Un rosado lleno de vida, frescura y alegría que da todas las notas típicas de Garnacha, con apuntes de Tempranillo y Viura. Fruta de hueso por doquier con recuerdos cítricos y de fresa con matices de avellana. Para disfrutar a cualquier hora y si es en el campo, mucho mejor.
Viñedo y elaboración
Opinión de los críticos
The 2019 Rosado was produced mainly with grapes from the Alto Najerilla zone of Rioja, where the soils have a mix of clay, limestone and iron that give them an intense red color. The must fermented in small oak vats for 15 to 20 days at 16 to 18 degrees Celsius and was kept with lees that were worked for three months before bottling. It has a similar profile as the white, slightly reductive at first and then opening up after some time in the glass. It's tender and sleek, with integrated acidity and clean flavors with a pleasant bitter twist in the finish. It's a blend of Garnacha and Viura plus whatever grapes might be in the old vineyards in the Najerilla zone. This is a cuvée of 300,000 bottles.