Regarding quality, rosé wines need to have a higher acidity and aromatic intensity and therefore our high altitude vineyards in Toledo are critical. The large thermal contrast between night and day temperatures allows for the creation of high acidity and intense aromas in the grapes during the cool nights.
Upon arrival, the grapes are de-stemmed and crushed. During the crush, the first portion of the must is separated from the skins and is then cold macerated for 12 hours to extract the maximum amount of aroma and colour. This must is then fined and fermented at 15ºC like a white wine.
Colour: Clean, bright raspberry color.
Nose: On the nose, fresh fruit aromas of strawberries, red currants, white flowers and a touch of liquorice reminiscent of red candy.
Palate: Light and fresh with red berry flavours. Balanced, with good acidity.
Food matches: Shellfish and all types of seafood. Grilled vegetables, salads, chicken and pasta dishes.