Rosé
120 Reserva Especial Rosé
Valley: Central
Vintage

Winemaker's comments

Our Rose has a pale violet red color. The wine displays cherries, plums and fruits of the forest aromas. On the palate it is a light, extremely refreshing, perfumed and a real pleasure to drink wine.

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Vinification

The highest proportion of wine (70%) is obtained from pressed Cabernet Sauvignon  grapes harvested at the end of March, later combined with grape décuvage (30%) harvested at the end of April, the idea is to mix freshness, fruit and acidity from the first harvests with the mature personality and complexity of the second harvest whereby creating a much more elegant, wide-ranging wine. Alcoholic fermentation develops at low temperatures for 20 days, once wines are sulfited and mixed.

Technicals details

  • pH: 3.11
  • Total Acidity: 5.44 g/l (exp. Tartaric Acid)
  • Alcohol: 13.1 % vol.
  • Residual Sugar: 3.83 g/l

Suggested food

A good aperitif, also pairs well with light food such as salads, soft cheese. Ideal with creamy desserts such as fruit tarts, strudel or pie.

Winemaker's comments

Intense violet-red color. This Rosé is reminiscent of its variety, dominant notes of cherry,plums and certain fruits of the forest; it is a light wine, easy to drink, with refreshing acidity, on the palate it is abundantly perfumed.  

See details winemaker

Vinification

The highest proportion of wine (60%) is obtained from pressed Cabernet grapes harvested at the end of March, later combined with grape décuvage (40%) harvested at the end of April, the idea is to mix freshness, fruit and acidity from the first harvests with the mature personality and complexity of the second harvest whereby creating a much more elegant, wide-ranging wine. Alcoholic fermentation develops at low temperatures for 20 days, once wines are sulfited and mixed.  

Technicals details

pH: 3.16;Total Acidity: 5.0 g/l (exp. Tartaric Acid); Alcohol: 14.0 % vol.;Residual Sugar: 1.8 g/l

Suggested food

A good aperitif, also pairs well with light food such as salads, soft cheese. Ideal with creamy desserts such as fruit tarts, strudel or pie.

Winemaker's comments

Intense violet red wine.This rosé recalls the Cabernet that it is made of, with plenty of cherries, plum, and some forest fruits. Light, refreshing and very perfumed on the palate.

See details winemaker

Vinification

Most of this wine (60 %) comes from Syrah grapes picked and pressed in late March and blended with some must bled off from grapes picked in late April (40%). The idea is to blend the freshness, fruit, and acidity of the early harvested grapes with the ripe and complex character of the second picking in order to create a wine that is much more complex and elegant. Alcoholic fermentation took place at low temperatures over the course of 20 days. The finished wine was then sulfated and blended.

Technicals details

pH: 3.13; Total acidity: 3.39 g/l; Alcohol: 13.9°C; Reidual sugar: 3.4 g/l

Suggested food

Light meals, salads, soft cheeses. Ideal with soft and creamy desserts such as fruit tarts, strudel or any kind of pie.